Page	1

TITLE PAGE: VOLUME 1 OF 3

CROP GROUPING PETITION – LEAFY VEGETABLES, 

TECHNICAL AMENDMENT (ADDITION) TO 40 CFR 180.41 (c) AND 180.1 (g)

(Alexanders, leaves; Amaranth; Amaranth, bush greens; Amaranth, Chinese; Amaranth, slender; 

Amaranth, slim; Amaranth, spiny; Amaranth, spleen; Arugula; Aster, Indian; Beet, garden, leaves; 

Bellflower, Chinese, leaves; Blackjack; Blue ape, leaves; Broccoli raab; Broccoli, Chinese; Cabbage, 

Abyssinian; Cabbage, Seakale; Cassava, leaves; Cat’s Whiskers; Cham-chwi; Cham-na-mul; Chayote,

leaves; Chervil; Chicory, leaves; Chinese cabbage (bok choy); Chinese flat cabbage; Chipilin; 

Chrysanthemum, corn; Chrysanthemum, edible-leaved; Chrysanthemum, garland; Chrysanthemum, 

tricolor; Collards; Corn salad; Corn salad, Italian; Cosmos; Cress, American; Cress, Garden; Cress, 

Upland; Dandelion; Dock; Dol-nam-mul; Ebolo; Endive; Fameflower; Feather cockscomb; Fern, 

Black lady; Fern, Bracken; Fern, Broad buckler; Fern, Cinnamon; Ferns, Edible (Fiddleheads); Fern, 

Lady; Fern, Leather; Fern, Mother; Fern, Ostrich; Fern, Vegetable; Fern, Zenmai; Flowering white 

cabbage (choi sum); Good King Henry; Hanover salad; Huauzontle; Iceplant; Jute; Kabuna; Kale; 

Kale, branching bush; Kale, Jersey; Kale, marrow-stem; Lamb’s lettuce; Lettuce, bitter; Lettuce, head; 

Lettuce, leaf; Lettuce, Romaine; Maca; Mizuna; Mustard greens; Mustard, field greens; Mustard, leaf; 

Mustard, big-stem; Mustard, tuberous rooted Chinese; Orach; Parsley, fresh; Parsley, Italian; 

Peppergrass; Plantain, buckhorn; Plantain, common; Primrose, English; Purple-stem mustard; Purslane, 

Garden; Purslane, Winter; Radish, leaves; Radish, Oil, leaves; Radish, Rat-tail, greens; Rampion, leaves; 

Rape greens; Rocket, wild; Rutabaga, greens; Salsify, black, leaves; Shepherd’s purse; Sowthistle; 

Sowthistle, field; Spinach; Spinach, Malabar; Spinach, New Zealand; Sweet potato, leaves; Swiss chard; 

Tanier Spinach; Tanier, leaves; Taro, leaves; Turnip, greens; Ulluco, leaves; Velvet plant, leaves; 

Violet, Chinese; Watercress; Yam, leaves; Yam, Chinese, leaves; Yam, Greater, leaves; Yam, Lesser, 

leaves; Yam, Mapuey, leaves; Yam, White, leaves; Yam, Yellow, leaves)

PR 10777

AUTHORS

William P. Barney and Tracey Switek

INTERREGIONAL RESEARCH PROJECT NO. 4

RUTGERS UNIVERSITY

500 COLLEGE ROAD EAST, 201W

PRINCETON, NJ 08540

New Jersey Agricultural Experiment Station Publication

No. A - 27200-13-11, Supported by State, U.S. Hatch Act

and other U.S. Department of Agriculture funds.
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TABLE OF CONTENTS

 PAGE

TITLE PAGE: VOLUME 1 OF 3 ....................................................................................................1

TABLE OF CONTENTS .................................................................................................................2

TECHNICAL AMENDMENT (ADDITION): ................................................................................3

PROPOSED AMENDMENT......................................................................................... 3

BACKGROUND ............................................................................................................ 7

CULTURAL INFORMATION ...................................................................................... 7

PEST PROBLEMS ......................................................................................................... 7

PROPOSED CROP GROUP.......................................................................................... 8

PROPOSED CROP GROUP AND SUBGROUPS...................................................... 12

CROP DEFINITIONS .................................................................................................. 13

SUGGESTED INTERIM TOLERANCE EXPRESSIONS ......................................... 14

Table 1. Tolerances established on Leafy Vegetables.................................................. 17

Table 2. Tolerances established on Brassica Leafy Vegetables................................................30

Table 3. Tolerances established on Leaves of Root and Tuber Vegetables (Human 

Food)............................................................................................................................. 40

Table 4. Leafy Greens Production in 2009 (FAOSTAT) ............................................. 42

Table 5. Crop Group Comparisons – Leafy Vegetables............................................... 43

ATTACHMENT 1. CHEMSAC PROPOSAL – MAY 5, 2010....................................................51

ATTACHMENT 2. CHEMSAC MINUTES – MAY 19, 2010 ....................................................61

ATTACHMENT 3. SYMPOSIUM PROPOSAL ..........................................................................68

ATTACHMENT 4. MONOGRAPHS – LEAFY VEGETABLES...............................................87

ATTACHMENT 5. MONOGRAPHS – BRASSICA LEAFY VEGETABLES.........................137

ATTACHMENT 6. MONOGRAPHS – LEAVES OF ROOT AND TUBER VEGETABLES 

(HUMAN FOOD) ........................................................................................................................177

ATTACHMENT 7. MONOGRAPH REFERENCES..................................................................203

VOLUME 2. REFERENCES

VOLUME 3. REFERENCES
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TECHNICAL AMENDMENT (ADDITION):

40 CFR 180.41 (c)

IR-4 Project and the International Crop Grouping Consulting Committee (ICGCC)

propose an amendment to 40 CFR 180.41 (c) (4) Crop Group 4, Leafy Vegetables. 

PROPOSED AMENDMENT

Amend the existing crop group in 40 CFR 180.41 (c) (4) that consists of the following

subgroups and 27 commodity entries:

Crop Subgroup 4A. Leafy greens subgroup:

1. Amaranth (leafy amaranth, Chinese spinach, tampala), Amaranthus spp.

2. Arugula (Roquette), Eruca sativa

3. Chervil, Anthriscus cerefolium

4. Chrysanthemum, Edible-leaved, Chrysanthemum coronarium var. coronarium

5. Chrysanthemum, Garland, Chrysanthemum coronarium var. spatiosum

6. Corn salad, Valerianella locusta

7. Cress, garden, Lepidium sativum

8. Cress, upland (yellow rocket, winter cress), Barbarea vulgaris

9. Dandelion, Taraxacum officinale

10. Dock (sorrel), Rumex spp.

11. Endive (escarole), Cichorium endivia

12. Lettuce, leaf and head, Lactuca sativa

13. Orach, Atriplex hortensis

14. Parsley, Petroselinum crispum

15. Purslane, Garden, Portulaca oleracea

16. Purslane, Winter, Montia perfoliata

17. Radicchio (red chicory), Cichorium intybus

18. Spinach, Spinacia oleracea

19. Spinach, New Zealand, Tetragonia tetragonioides, T. expansa 

20. Spinach, Vine (Malabar spinach, Indian spinach, Basella alba

Crop Subgroup 4B. Leaf petioles subgroup:

21. Cardoon, Cynara cardunculus

22. Celery, Apium graveolens var. dulce

23. Celery, Chinese, Apium graveolens var. secalinum

24. Celtuce, Lactuca sativa var. angustana

25. Fennel, Florence (finochio), Foeniculum vulgare Azoricum Group

26. Rhubarb, Rheum rhabarbarum

27. Swiss chard, Beta vulgaris var. cicla
Page	4

To an expanded crop group that consists of the following subgroups and commodity

entries:

Crop Subgroup 4A. Leafy greens subgroup:

1. Amaranth, Amaranthaceae, Amaranthus spp.; including Spiny amaranth, Amaranthus 

spinosus L.; Spleen amaranth, Amaranthus dubius C. Mart. ex. Thell.; Slim amaranth, 

Amaranthus hypochondriacus L.; Bush greens, Amaranthus cruentus L.; Slender 

amaranth, Amaranthus viridis L.; Amaranth, Chinese, Amaranthus tricolor L.

2. Aster, Indian, Asteraceae, Kalimeris indica (L.) Sch. Bip.

3. Blackjack, Asteraceae, Bidens pilosa L.

4. Cat’s Whiskers, Cleomaceae, Cleome gynandra L.

5. Cham-chwi, Asteraceae, Doellingeria scabra (Thunb.) Nees

6. Cham-na-mul, Apiaceae, Pimpinella calycina Maxim

7. Chervil, Apiaceae, Anthriscus cerefolium (L.) Hoffm., 

8. Chipilin, Fabaceae, Crotalaria longirostrata Hook & Arn. 

9. Chrysanthemum, corn, Glebionis segetum (L.) Fourr. Including Shungiku, Glebionis 

carinata (Schousb.) Tzvelev

10. Chrysanthemum, edible-leaved, Asteraceae, Glebionis spp.

11. Chrysanthemum, garland, Glebionis coronaria (L.) Cass. ex Spach

12. Chrysanthemum, tricolor, Glebionis carinata (Schousb.) Tzvelev

13. Corn salad, Valerianaceae, Valerianella spp.; including Lamb’s lettuce, Valerianella 

locusta (L.) and Italian Corn salad, Valerianella eriocarpa Desv.

14. Cosmos, Asteraceae, Cosmos caudatus Kunth

15. Dandelion, Asteraceae, Taraxacum officinale F.H. Wigg. aggr.

16. Dock, Polygonaceae, Rumex patientia L.

17. Dol-nam-mul, Crassulaceae, Sedum sarmentosum Bunge

18. Ebolo, Asteraceae, Crassocephalum crepidioides (Benth.) S. Moore

19. Endive, Asteraceae, Cichorium endivia L. ssp. endivia

20. Fameflower, Portulacaceae, Talinum fruticosum (L.) Juss. 

21. Feather cockscomb, Amaranthaceae, Glinus oppositifolius (L.) Aug. DC.

22. Ferns, Edible (Fiddleheads): Including: Black lady fern, Woodsiaceae, Deparia 

japonica (Thunb.) M. Kato; Bracken fern, Dennstaedtiaceae, Pteridium aquilinum (L.) 

Kuhn; Broad buckler fern, Dryopteridaceae, Dryopteris dilatata (Hoffm.) A. Gray; 

Cinnamon fern, Osmundaceae, Osmundastrum cinnamomeum (L.) C. Presl; Lady fern, 

Woodsiaceae, Athyrium filix-femina (L.) Roth ex Mert.; Leather fern, Pteridaceae, 

Acrostichum aureum L.; Mother fern, Woodsiaceae, Diplazium proliferum (Lam.) 

Thouars; Ostrich fern, Onocleaceae, Matteuccia struthiopteris (L.) Tod.; Vegetable 

fern, Woodsiaceae, Diplazium esculentum (Retz.) Sw.; Zenmai fern, Osmundaceae, 

Osmunda japonica Thunb. [all by crop definition]

23. Good King Henry, Chenopodiaceae, Chenopodium bonus-henricus L. 

24. Huauzontle, Chenopodiaceae, Chenopodium berlandieri Moq.

25. Iceplant, Aizoaceae, Mesembryanthemum crystallinum L.

26. Jute, Tiliaceae, Corchorus spp.
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27. Lettuce, bitter, Asteraceae, Launaea cornuta (Hochst. ex Oliv. & Hiern) C. Jeffrey

28. Lettuce, head and leaf, Asteraceae, Lactuca sativa L.; including: Romaine lettuce, 

Lactuca sativa var. longifolia Lam.; Leaf lettuce, Lactuca sativa var. crispa L. and 

Lettuce, head, Lactuca sativa var. capitata L.

29. Orach, Chenopodiaceae, Atriplex hortensis L.

30. Parsley, fresh, Apiaceae, Petroselinum crispum ( Mill.) Nyman ex A.W. Hill; including 

Italian Parsley, Petroselinum crispum var. neapolitanum Danert

31. Plantain, Plantaginaceae, Plantago spp.; including Buckhorn plantain, Plantago 

lanceolata L. and Common plantain, P. major L.

32. Primrose, English, Primulaceae, Primula vulgaris Huds.

33. Purslane, Garden, Portulacaceae, Portulaca oleracea L.

34. Purslane, Winter, Portulacaceae, Claytonia perfoliata Donn ex Willd.

35. Sowthistle, Asteraceae, Sonchus oleraceus L. and including Sowthistle, field, Sonchus 

brachyotus DC.

36. Spinach, Chenopodiaceae, Spinacia oleracea L.

37. Spinach, Malabar, Basellaceae, Basella alba L.

38. Spinach, New Zealand, Aizoaceae, Tetragonia tetragonioides (Pall.) Kuntze

39. Swiss chard, Chenopodiaceae, Beta vulgaris L. subsp. vulgaris

40. Tanier Spinach, Araceae, Xanthosoma brasiliense (Desf.) Engl.

41. Violet, Chinese, Acanthaceae, Asystasia gangetica (L.) T. Anderson

Crop Subgroup 4B. Leafy Brassica greens subgroup:

1. Arugula, Brassicaceae , Eruca sativa Mill.

2. Broccoli, Chinese, Brassicaceae, Brassica oleracea var. alboglabra (L.H. Bailey) 

Musil

3. Broccoli raab, Brassicaceae , Brassica ruvo L.H. Bailey 

4. Cabbage, Abyssinian, Brassicaceae, Brassica carinata A. Braun

5. Cabbage, Seakale, Brassicaceae, Brassica oleracea L. var. costata DC. 

6. Chinese cabbage (bok choy), Brassicaceae , Brassica rapa subsp. chinensis (L.) 

Hanelt; including Flowering white cabbage (choi sum), Brassicaceae, Brassica rapa L. 

subsp. chinensis (L.) Hanelt var. parachinensis (L. H. Bailey) Hanelt; Purple-stem 

mustard, Brassicaceae, Brassica rapa L. subsp. chinensis (L.) Hanelt var. purpuraria

(L. H. Bailey) Kitam. and Chinese flat cabbage, Brassicaceae, Brassica rapa L. subsp. 

narinosa (L. H. Bailey) Hanelt

7. Collards, Brassicaceae, Brassica oleracea var. viridis L.

8. Cress, Garden, Brassicaceae, Lepidium sativum L. including Peppergrass, 

Brassicaceae, Lepidium virginicum L.

9. Cress, Upland, Brassicaceae, Barbarea vulgaris W. T. Aiton including American 

cress, Brassicaceae, Barbarea verna (Mill.) Asch.

10. Hanover salad, Brassicaceae, Brassica napus var. pabularia (DC.) Rchb.

11. Kale, common, Brassicaceae, Brassica oleracea var. sabellica L.; including Kale, 

branching bush, Brassicaceae, Brassica oleracea L. var. ramosa DC.; Kale, Jersey, 

Brassicaceae, Brassica oleracea L. var. palmifolia DC. And Kale, marrow-stem, 

Brassicaceae, Brassica oleracea L. var. medullosa Thell.
Page	6

12. Maca, Brassicaceae, Lepidium meyenii Walp.

13. Mizuna, Brassicaceae, Brassicaceae, Brassica rapa L. subsp. nipposinica (L. H. 

Bailey) Hanelt including Kabuna, Brassicaceae, Brassica rapa L. subsp. nipposinica 

(L. H. Bailey) Hanelt var. perviridis L. H. Bailey

14. Mustard greens, Brassicaceae, Brassica juncea subspp.; including Leaf mustard, 

Brassicaceae, Brassica juncea (L.) Czern. subsp. integrifolia (H. West) Thell. And Bigstem mustard, Brassicaceae, Brassica juncea (L.) Czern. subsp. tsatsai (T. L. Mao) 

Gladis 

15. Mustard, tuberous rooted Chinese, Brassicaceae, Brassica juncea (L.) Czern. subsp.

napiformis (Pailleux & Bois) Gladis

16. Radish leaves, Brassicaceae, Raphanus sativus L. var sativus; including Rat-tail 

radish greens, Brassicaceae, Raphanus sativus L. var. mougri H. W. J. Helm and Oil 

radish greens, Brassicaceae, Raphanus sativus L. var. oleiformis Pers.

17. Rape greens, Brassicaceae, Brassica napus L. var. napus including Field mustard 

greens, Brassicaceae, Brassica rapa subsp. trilocularis (Roxb.) Hanelt; Brassica rapa

subsp. dichotoma (Roxb.) Hanelt and Brassica rapa subsp. oleifera Metzg.

18. Rocket, wild, Brassicaceae, Diplotaxis tenuifolia (L.) DC.

19. Rutabaga greens, Brassicaceae, Brassica napus var. napobrassica (L.) Rchb.

20. Shepherd’s purse, Brassicaceae, Capsella bursa-pastoris (L.) Medik

21. Turnip greens, Brassicaceae, Brassica rapa L. subsp. rapa

22. Watercress, Brassicaceae, Nasturtium officinale W. T. Aiton

Crop Subgroup 4C. Leaves of Root and Tuber Vegetables (Human food):

1. Alexanders leaves, Apiaceae, Smyrnium olusatrum L.

2. Beet, garden leaves, Chenopodiaceae, Beta vulgaris L. subsp. vulgaris

3. Bellflower, Chinese, leaves, Campulanaceae, Platycodon grandiflorus (Jacq.) A. DC.

4. Cassava, leaves, Euphorbiaceae, Manihot esculenta Crantz

5. Chayote leaves, Cucurbitaceae, Sechium edule (Jacq.) Sw.

6. Chicory, Asteraceae, Cichorium intybus L., 

7. Rampion leaves, Campanulaceae, Campanula rapunculus L.

8. Salsify, Black, leaves, Asteraceae, Scorzonera hispanica L.

9. Sweet potato leaves, Convolvulaceae, Ipomoea batatas (L.) Lam. var. batatas

10. Tanier leaves, Araceae, Xanthosoma sagittifolium (L.) Schott; including Blue ape leaves, 

Xanthosoma violaceum Schott

11. Taro leaves, Araceae, Colocasia esculenta (L.) Schott

12. Ulluco leaves, Basellaceae, Ullucus tuberosus Caldas

13. Velvet plant leaves, Asteraceae, Gynura bicolor (Roxb. ex Willd.) DC.

14. Yam leaves, Dioscoreaceae, Dioscorea spp.; including Greater yam, Dioscorea alata L.; 

Chinese yam, Dioscorea polystachya Turcz.; Lesser yam, Dioscorea esculenta (Lour.) 

Burkill; White yam, Dioscorea rotundata Poir.; Mapuey, Dioscorea trifida L.f. and Yellow 

yam, Dioscorea cayenensis Lam.
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BACKGROUND

Leaf vegetables, also called potherbs, green vegetables, greens, or leafy greens are 

leaves of plants that are cooked (steamed, stir-fried or cooked) or eaten fresh as a vegetable. 

They come from a wide variety of plants, but share common characteristics in leaf 

morphology. Leafy vegetables often come from short-lived herbaceous plants such as 

spinach and lettuce. Leaves of root and tuber crops are also consumed. Leafy vegetables 

are low in fat and calories and high in dietary fiber, calcium , iron and potassium and 

numerous vitamins. Leafy vegetables have edible parts, mainly leaves, that are fully 

exposed to pesticides during their growth period.

CULTURAL INFORMATION

Leafy vegetables and Brassica leafy vegetables are typically cool season crops 

that are grown as row crops. Crops that are consumed as leaves of roots and tubers 

(human food) are typically warm season crops, also grown as row crops. More detailed 

information can be found in the crop monographs in this volume. 

PEST PROBLEMS

There are numerous insect pests, diseases and weeds that adversely impact the 

growth and quality of leafy vegetables. These insects, weeds and pathogens often need to 

be controlled by insecticides, fungicides and herbicides. 

Damage to leafy vegetables results from holes chewed in leaves by caterpillars 

and beetles, leaf mining by fly larvae and disease transmission and head contamination 

by piercing sucking insects. Major pests of leafy vegetables are beet and southern

armyworms, cutworms, cabbage loopers, dipterous leafminers, aphids, cucumber beetles 

and wireworms. Less common pests of leafy vegetables include seedcorn maggot, 

seedcorn beetle and corn earworm (http://edis.ifas.ufl.edu/ig161). Disease pests include 

powdery mildew (dandelion); anthracnose, mosaic, cotton root rot, rust, leaf and limb rot 

(endive and chicory); Botrytis, damping off, downy mildew, mosaic virus complex and 

soft rot (lettuce); and white rust, downy mildew, Alternaria leaf spot, damping off, 

anthracnose, curly top, beet western yellow viruses, and Fusarium decline (spinach). 

Weeds include winter annuals (lettuce) and pigweed, purslane, annual grasses, winter 

annual broadleaves, sow thistle and mallow (spinach) (http://aggiehorticulture.tamu.edu/extension/texascrops/leafygreensandpetioles/index.html).

A crop group regulation would facilitate the establishment of pesticide tolerances 

on numerous pesticides that are needed to control a wide diversity of leafy vegetable 

pests. 
Page	8

PROPOSED CROP GROUP

The revised Leafy Vegetable crop group proposal was initiated at the USDA/IR-4 

Crop Grouping Symposium in Washington, DC, October 2002 (see Attachment 3 for the 

Symposium proposal). This workgroup was Chaired by Dan Kunkel (IR-4) and CoChaired by Tom Bloem, Hong Chen, Doug Dotson, Mary Lamberts, Yuen-Shaung NG 

and Ray Ratto. 

The revised crop group was further discussed and developed within the Leafy

Vegetable (except Brassica vegetable) Workgroup of the International Crop Grouping 

Consulting Committee (ICGCC). This workgroup consisted of 72 U.S. crop or 

regulatory experts from agriculture commodity groups, universities, agrichemical 

industry, IR-4 Project, USDA and EPA, and also 77 international crop or regulatory

experts representing 26 countries. The Workgroup discussed, added additional crops and 

validated each of the proposed commodities. Tracey Switek (author, IR-4) researched, 

updated and developed new commodity monographs (included in this volume) as 

supporting data. A list of references is provided at the end of the monographs

(Attachment 7). William Barney (author, IR-4), then reviewed and edited the 

monographs. Copies of partial references used in the revision and new monographs are 

included as Volumes 2 and 3 of this submission.

An important aspect of developing this new crop group was the harmonization 

with the Codex Crop Classification of Foods and Animal Feeds. The Codex 

classification system is currently under revision and revisions to the US system are used 

as a basis for the Codex revision. The IR-4/EPA Crop Grouping Working Group and the 

ICGCC are making every effort to collaborate with the revision of the Codex crop 

classification. 

In the current US system, Leafy Vegetable Group 4 includes both a Leafy greens 

subgroup 4A and a Leaf petiole subgroup 4B, while Leafy Brassica greens are included 

as a subgroup (Leafy Brassica greens subgroup 5B) in Crop Group 5. In the current 

Codex Crop Classification of Foods and Animal Feeds, the Leafy vegetables Group 013 

includes Brassica leafy vegetables, while Stalk and stem vegetables are included in a 

separate Group 017. 

IR-4 (Bill Barney and Tracey Switek) and the EPA (Bernard Schneider, Ph.D) 

developed a joint ChemSAC proposals (Attachment 1). Proposal 1 was to “Transfer the 

Brassica Leafy Vegetable Subgroup 5B to Crop Group 4 (Leafy Vegetables except 

Brassica Vegetables) to form a new Subgroup 4C (Leafy Brassica Vegetables) and rename 

Group 4 as Leafy Vegetables and Crop Group 5 as the Head and Stem Brassica Vegetable 

Group. This proposal was developed because Leafy Vegatables and Brassica leafy

vegetables are similar in growth pattern, leaf exposure and pesticide residues. Inclusion of 

Brassica leafy vegetables in a separate subgroup is desirable because of potentially

different actions of herbicides on leafy Brassicas verses other leafy (non-Brassica) crops. 

The similarity of the two subgroups (4A and 5B) was borne out by a comparison of 

existing tolerances. ChemSAC (see minutes – Attachment 2) felt that moving the Brassica

Leafy Vegetable Subgroup 4B into the Leafy Vegetable Group 4 would be justified by

keeping it as a separate subgroup in Leafy Vegetable Group 4. ChemSAC also 
Page	9

recommended that further research into a possible Subgroup 4C: Brassica Leafy

Vegetables should be made into the representative commodity being either mustard greens 

or kale to avoid trade irritants with Canada.

Proposal 2 in the joint IR-4 and EPA proposal (Attachment 1) suggested that adding 

stalk and stem vegetables to Subgroup 4B (leaf petioles) would be comparable to Codex 

Group 017, Stalk and Stem Vegetables. The Codex Stalk and Stem group contains several 

petiole crops, including celery and rhubarb, which are already members of Subgroup 4B. 

ChemSAC (Attachment 2) agreed that combining stem and stalk vegetables into the Leaf 

petiole subgroup 4B was a good idea. Also, ChemSAC agreed that the stalk, stem and 

petiole vegetable could be a separate crop goup similar to Codex. In an effort to harmonize 

with Codex, leaf petiole crops will be added to a proposed new Stalk, Stem and Leaf 

Petiole crop group to be submitted in the near future. 

Proposal 3 in the joint IR-4 and EPA proposal (Attachment 1) offered the options of 

creating a new subgroup for aquatic vegetables in the Leafy Vegetable crop group 4 or to 

establish an entirely new crop group called Aqutic Vegetable crop group. ChemSAC 

(Attachment 2) in general recommended that aquatic vegetables should be in a separate 

crop group rather than making it a separate subgroup in the Leafy Vegetable Crop Group 4 

since one aquatic vegetable would have to be a representative commodity in Crop Group 4. 

Aquatic vegetable crops were not included in this proposal.

This submission also proposes the inclusion of a separate subgroup for Leaves of

Root and Tuber Vegetables (Human Food) in the Leafy Vegetable crop group. This 

concept is based on turnip greens which as included in the “Reviewer’s Guide and 

Summary of HED ChemSAC Approvals for Amending Crop Group/Subgroups [40 CFR 

180.41] and Commodity Definitions [40 CFR 180.1(h)], June 14, 2006, indicates that 

turnip greens will be removed from Crop Group 2: Leaves of root and tuber vegetables 

group [40 CFR 180.41 (2)] and it will become a member of Crop Group 5B: Leafy

Brassica greens. Forage turnip varieties grown for livestock feed uses only will remain in 

Crop Group 2: Leaves of root and tuber vegetables group. In addition, leaves of radish and 

rutabaga, also in the Brassicaceae family, are also proposed for inclusion in a Brassica

Leafy subgroup.

Chinese broccoli (Brassica oleracea var. alboglabra (L.H. Bailey) in currently a 

member of Crop Subgroup 5A. Head and stem Brassica subgroup. The leaf morphology of 

Chinese broccoli is more of a leafy nature rather than forming a tight head similar to other 

members of the Head and Stem subgroup. Residues in Chinese broccoli can be higher than 

the representative commodities of broccoli and cabbage (unpublished IR-4 data). This 

submission therefore proposes that Chinese broccoli be included in Subgroup 4-B, Brassica

leafy vegetables.

Also, arugula (Eruca sativa Mill.), garden cress (Lepidium sativum L.) and upland 

cress (Barbarea vulgaris W. T. Aiton) are currently member of the Leafy greens Subgroup 

4A. These crops are members of the Brassicaceae family and are therefore proposed for 

inclusion in Subgroup 4B, Brassica leafy vegetables instead of Leafy greens Subgroup 4A. 

Swiss chard (Beta vulgaris L. subsp. vulgaris) is currently a member of Crop Group 

4-B Leaf petioles subgroup. Because both the leaves and petioles are consumed and the 
Page	

10

leaves constitute a major portion of the plant, this crop grouping proposal includes Swiss 

chard in the Leafy greens Subgroup 4A.

Some crops that are consumed both as herbs and as a leafy green including mallow

(Malva spp.), white mugwort (Artemisia lactiflora Wall. ex DC), paracress (Acmella 

oleracea (L.) R. K. Jansen) and Asiatic pennywort (Centella asiatica (L.) Urb. ) were 

researched and considered, but since they are mainly used for flavoring or seasoning and 

there is little commercial production, it was thought these crops would be better placed in a 

revised Herb and Spice Crop Group. 

In addition crops such as cilantro, dokudami, grains of selim, honewort, nettle and 

perilla that were previously included in the revised Herb and Spice crop group submission 

were not included in this Leafy Vegetable proposal.

Leaves of certain Cucurbitaceae vegetables such as bitter melon (Momordica spp.), 

chayote (Sechium edule (Jacq.) Sw.), edible gourd (Luffa spp.), pumpkin (Cucurbita spp.)

and fluted pumpkin (Telfairia occidentalis Hook. f.) were also considered. Leaves of 

Cucurbit vegetables are consumed in Asia, Africa and India, but were not included in the 

Leafy Vegetable proposal because the leaves are morphologically dissimilar to other 

typical leafy vegetables and do not readily fit into the proposed subgroups.

Leaves of certain Solanaceae crops such as African nightshade (Solanum spp.) 

[African vegetable], hot peppers (Capsicum spp.) [Asian cuisine] and okra (Abelmoschus

esculentus (L.) Moench) [Middle East, Asia, part of North America and Caribbean] were 

also considered and researched, but were also omitted from this proposal because of the 

morphological dissimilarity to other typical leafy vegetables.

Another crop considered, but not included was lambsquarter (Chenopodium album

L.), which although consumed in certain parts of the world (Africa, India, Japan and 

China), is considered a noxious weed in many other parts of the world.

Cowpea (Vigna unguiculata (L.) Walp.) was considered and although widely

consumed in Africa, it was not included in this proposal because of its morphological 

dissimilarity to other typical leafy vegetables.

Commodities currently included in Codex Group 013 (Leafy vegetables (including 

Brassica leafy vegetables)), but not included in this proposal include: (1) betel leaves 

[carcinogenic]; (2) box thorn [leaves used to make tea]; (3) grape leaves [leaves of vines]; 

kangkung [water spinach, aquatic noxious weed in the US]; (4) marsh marigold [weed, 

poisonous]; (5) papaya leaves [leaves of a tree]; (6) pokeweed [toxic, medicinal]; (7) 

roselle leaves [use mostly medicinal]; sea kale [will include in stalk, stem and petiole crop 

group] and senna leaves [medicinal, laxative].

Selection of representative commodities should be based on a representative 

commodity that is most likely to: (1) contain the highest residues; (2) be major in terms of 

production and/or consumption and (3) similar in morphology, growth habit, pest problems 

and edible portion to the related commodities within a group or subgroup. Based on these 

criteria, three representative commodities are proposed (head lettuce, leaf lettuce and 

spinach) for Subgroup 4A; one representative commodity (mustard greens or kale) is

proposed for Subgroup 4B and two representative commodities (garden beet and sweet 

potato leaves) are proposed for Subgroup 4C. The majority of tolerances established on 
Page	

11

Leafy Vegetables, Brassica Leafy Vegetables and Leaves of Root and Tuber crops (human 

food) are based on the established crop groups (see Table 1, Table 2 and Table 3). 

Production statistics provided by FAO include lettuce and chicory and spinach (see Table 

4). Table 5 shows a comparison of the Codex Classification of Foods and Animal Feeds, 

the EU regulations and the proposed US revision. This revised crop group regulation 

would benefit growers and consumers, save considerable taxpayer’s money on residue 

studies, save time for government agencies on review of residue data and facilitate the 

establishment of import tolerances. 
Page	

12

PROPOSED CROP GROUP AND SUBGROUPS

Crop Group / 

Subgroup

Proposed 

Rep. 

Commodities Proposed Commodities

4A. Leafy 

Vegetables

Head Lettuce 

and Leaf 

Lettuce and 

Spinach

Amaranth; Amaranth, bush greens; Amaranth, Chinese; Amaranth, slender; Amaranth, slim; 

Amaranth, spiny; Amaranth, spleen; Aster, Indian; Blackjack; Cat’s Whiskers; Cham-chwi; Chamna-mul; Chervil; Chipilin; Chrysanthemum, corn; Chrysanthemum, edible-leaved; Chrysanthemum, 

garland; Chrysanthemum, tricolor; Corn salad; Corn salad, Italian; Cosmos; Dandelion; Dock; Dolnam-mul; Ebolo; Endive; Fameflower; Feather cockscomb; Fern, Black lady; Fern, Bracken; Fern, 

Broad buckler; Fern, Cinnamon; Ferns, Edible (Fiddleheads); Fern, Lady; Fern, Leather; Fern, 

Mother; Fern, Ostrich; Fern, Vegetable; Fern, Zenmai; Good King Henry; Huauzontle; Iceplant; 

Jute; Lamb’s lettuce; Lettuce, bitter; Lettuce, head; Lettuce, leaf; Lettuce, Romaine; Orach; Parsley, 

fresh; Parsley, Italian; Plantain, buckhorn; Plantain, common; Primrose, English; Purslane, Garden; 

Purslane, Winter; Sowthistle; Sowthistle, field; Spinach; Spinach, Malabar; Spinach, New Zealand; 

Swiss chard; Tanier Spinach; Violet, Chinese

4B. Brassica Leafy 

Vegetables

Mustard 

Greens or 

Kale

Arugula; Broccoli raab; Broccoli, Chinese; Cabbage, Abyssinian; Cabbage, Seakale; Chinese 

cabbage (bok choy); Chinese flat cabbage; Collards; Cress, American; Cress, Garden; Cress, Upland; 

Flowering white cabbage (choi sum); Hanover salad; Kabuna; Kale; Kale, branching bush; Kale, 

Jersey; Kale, marrow-stem; Maca; Mizuna; Mustard, field greens; Mustard, big-stem; Mustard 

greens; Mustard, leaf; Mustard, tuberous rooted Chinese; Peppergrass; Purple-stem mustard; Radish, 

leaves; Radish, Oil, greens; Radish, Rat-tail, greens; Rape greens; Rocket, wild; Rutabaga greens; 

Shepherd’s purse; Turnip greens; Watercress

4C. Leaves of 

Roots and Tubers

(Human Food)

Beet, garden,

leaves and 

Sweet potato,

leaves

Alexanders, leaves; Beet, garden, leaves; Bellflower, Chinese, leaves; Blue ape, leaves; Cassava,

leaves; Chayote, leaves; Chicory, leaves; Rampion, leaves; Salsify, black, leaves; Sweet potato,

leaves; Tanier, leaves; Taro, leaves; Ulluco, leaves; Velvet plant, leaves; Yam, leaves; Yam, 

Chinese, leaves; Yam, Greater, leaves; Yam, Lesser, leaves; Yam, Mapuey, leaves; Yam, White, 

leaves; Yam, Yellow, leaves
Page	

13

CROP DEFINITIONS

The current crop definitions that include Leafy vegetables include the following: 

Specific 

Commodities 

Included in 

Definition Comments 

A B 

Lettuce Lettuce, head; and lettuce, leaf 

Lettuce, head Lettuce, head; crisphead varieties only 

Lettuce, leaf Lettuce, leaf; cos (romaine), butterhead varieties 

Endive Endive, escarole 

One additional crop definition is proposed for ferns, edible (fiddleheads) that includes

many similar ferns. The following is a proposed crop definition for ferns, edible 

(fiddleheads):

A B

Ferns, Edible 

(Fiddleheads)

Black lady fern; Bracken fern; Broad buckler fern; Cinnamon fern; 

Lady fern; Leather fern; Mother fern; Ostrich fern; Vegetable fern and 

Zenmari fern
Page	

14

SUGGESTED INTERIM TOLERANCE EXPRESSIONS

Until the new crop group is published in 40 CFR, the author suggests that the Minor Use 

Branch of the Registration Division and the ChemSAC, EPA/OPP approve the proposed crop 

group and establish the following interim tolerance expressions to be used in tolerance petitions:

Crop Subgroup 4A. Leafy greens subgroup:

Amaranth

Amaranth, bush greens

Amaranth, Chinese

Amaranth, slender

Amaranth, slim

Amaranth, spiny

Amaranth, spleen

Aster, Indian

Blackjack

Cat’s Whiskers

Cham-chwi

Cham-na-mul

Chervil

Chipilin

Chrysanthemum, corn

Chrysanthemum, edible-leaved

Chrysanthemum, garland

Chrysanthemum, tricolor

Corn salad

Corn salad, Italian

Cosmos

Dandelion

Dock

Dol-nam-mul

Ebolo

Endive

Fameflower

Feather cockscomb

Fern, Black lady

Fern, Bracken

Fern, Broad buckler

Fern, Cinnamon

Ferns, Edible (Fiddleheads)

Fern, Lady

Fern, Leather

Fern, Mother

Fern, Ostrich

Fern, Vegetable

Fern, Zenmai
Page	

15

Good King Henry

Huauzontle

Iceplant

Jute

Lamb’s lettuce

Lettuce, bitter

Lettuce, head

Lettuce, leaf

Lettuce, Romaine

Orach

Parsley, fresh

Parsley, Italian

Plantain, buckhorn

Plantain, common

Primrose, English

Purslane, Garden

Purslane, Winter

Sowthistle

Sowthistle, field

Spinach

Spinach, Malabar

Spinach, New Zealand

Swiss chard

Tanier Spinach

Violet, Chinese

Crop Subgroup 4B. Leafy Brassica greens subgroup:

Arugula

Broccoli raab

Broccoli, Chinese

Cabbage, Abyssinian

Cabbage, Seakale

Chinese cabbage (bok choy)

Chinese flat cabbage

Collards

Cress, American

Cress, Garden

Cress, Upland

Flowering white cabbage (choi sum)

Hanover salad

Kabuna

Kale

Kale, branching bush

Kale, Jersey

Kale, marrow-stem

Maca
Page	

16

Mizuna

Mustard, field greens

Mustard, big-stem

Mustard greens

Mustard, leaf

Mustard, tuberous rooted Chinese

Peppergrass

Purple-stem mustard

Radish, leaves

Radish, Oil, greens

Radish, Rat-tail, greens

Rape greens

Rocket, wild

Rutabaga greens

Shepherd’s purse

Turnip greens

Watercress

Crop Subgroup 4C. Leaves of Root and Tuber Vegetables (Human food):

Alexanders, leaves

Beet, garden, leaves

Bellflower, Chinese, leaves

Blue ape, leaves

Cassava, leaves

Chayote, leaves

Chicory, leaves

Rampion, leaves

Salsify, black, leaves

Sweet potato, leaves

Tanier, leaves

Taro, leaves

Ulluco, leaves

Velvet plant, leaves

Yam, leaves

Yam, Chinese, leaves

Yam, Greater, leaves

Yam, Lesser, leaves

Yam, Mapuey, leaves

Yam, White, leaves

Yam, Yellow, leaves

The above proposed interim tolerance expressions would facilitate tolerance 

establishment of crop protection products in or on Leafy Vegetables, without requiring 

additional residue data for all the commodities proposed in the crop group.
Page	

17

Table 1. Tolerances established on Leafy Vegetables

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Amaranth, Leafy (ppm) Corn Salad (ppm)

Dandelion Leaves 

(ppm)

Compound US Codex EU US Codex EU US Codex EU

Abamectin 0.1 -- 0.01 0.1 -- 0.1 0.1 -- --

Acetamiprid 3 -- 3 3 -- 5 3 -- --

Acibenzolar-S-methyl 0.25 -- 0.3 0.25 -- 0.02 0.25 -- --

Azoxystrobin 30 -- 0.05 30 -- 3 30 -- --

Bensulide 0.15 -- -- 0.15 -- -- 0.15 -- --

Beta-cyfluthrin 6 -- 0.02 6 -- 1 6 -- --

Boscalid 60 30 10 60 30 40 60 30 --

Buprofezin 35 0.05 35 -- 0.5 35 -- --

Captan 0.05 -- 0.1 0.05 -- 0.02 0.05 -- --

Carbaryl -- -- -- -- -- -- 22 -- --

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 0.1 -- --

Chlorantraniliprole 13 20 20 13 20 20 13 20 --

Clethodim 2 -- 0.5 2 -- 0.5 2 -- --

Clothianidin 3 -- 0.02 3 -- 0.1 3 -- --

Cyfluthrin 6 -- 0.02 6 -- 1 6 -- --

Cymoxanil 19 -- 0.05 19 -- 0.05 19 -- --

Cyprodinil 30 -- 8 30 -- 10 30 -- --

Cyromazine 7 -- 0.05 7 -- 15 7 -- --

d-Phenothrin 0.01 -- 0.05 0.01 -- 0.05 0.01 -- --

Dinotefuran 5 -- -- 5 -- -- 5 -- --

Emamectin 0.1 -- 0.01 0.1 -- 1 0.1 -- --

Famoxadone 25 -- 0.02 25 -- 0.02 25 -- --

Fenamidone 60 -- 0.02 60 -- 2 60 -- --

Fenhexamid 30 -- 0.05 30 -- 30 30 -- --

Flonicamid 4 -- 0.05 4 -- 0.05 4 -- --

Flubendiamide 11 -- 0.01 11 -- 0.01 11 -- --

Fludioxonil 30 -- 7 30 -- 10 30 -- --

Fluopicolide 25 -- 0.01 25 -- 0.01 25 -- --

Fluridone -- -- -- -- -- -- 0.1 -- --

Fosetyl-Al 100 -- 75 100 -- 75 100 -- --

Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- --

Imidacloprid 3.5 -- 0.05 3.5 -- 2 3.5 -- --

Indoxacarb 14 -- 2 14 -- 1 14 -- --

Malathion 8 -- 0.02 8 -- 0.02 8 -- --

Mandipropamid 20 25 25 20 25 25 20 25 --

Metalaxyl 5 -- 0.05 5 -- 0.2 5 -- --

Methomyl -- -- -- -- -- -- 6 -- --

Methoxyfenozide 30 -- 0.02 30 -- 0.02 30 -- --

Myclobutanil 9 -- 0.02 9 -- 5 9 -- --

Permethrin 20 -- 0.05 20 -- 0.05 20 -- --

Pymetrozine 0.6 -- 0.02 0.6 -- 2 0.6 -- --
Page	

18

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Amaranth, Leafy (ppm) Corn Salad (ppm)

Dandelion Leaves 

(ppm)

Compound US Codex EU US Codex EU US Codex EU

Pyraclostrobin 29 -- 0.5 29 -- 10 29 -- --

Pyridalyl 20 -- 0.01 20 -- 0.01 20 -- --

Pyriproxyfen 3 -- 0.05 3 -- 0.05 3 -- --

Sethoxydim 4 -- 0.5 4 -- 0.5 4 -- --

Spinetoram 8 -- 0.05 8 -- 0.05 8 -- --

Spinosad 8 10 10 8 10 10 8 10 --

Spiromesifen 12 -- 0.02 12 -- 0.02 12 -- --

Spirotetramat 9 7 7 9 7 7 9 7 --

Tebufenozide 10 10 10 10 10 10 10 10 --

Thiamethoxam 4 -- 0.05 4 -- 5 4 -- --

Thiodicarb 35 -- 0.05 35 -- 0.02 35 -- --

Triflumizole 35 -- 0.1 35 -- 0.1 35 -- --

Zeta-Cypermethrin 10 0.7 0.7 10 0.7 2 10 0.7 --
Page	

19

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Dock (ppm) Endive (ppm)

Purslane, Garden 

(ppm)

Compound US Codex EU US Codex EU US Codex EU

Abamectin 0.1 -- 0.01 0.1 -- 0.1 0.1 -- 0.01

Acetamiprid 3 -- 0.01 3 -- 5 3 -- 0.01

Acibenzolar-S-methyl 0.25 -- 0.02 0.25 -- 0.02 0.25 -- 0.02

Azoxystrobin 30 -- 3 30 -- 3 30 -- 3

Bensulide 0.15 -- -- 0.15 -- -- 0.15 -- --

Beta-cyfluthrin 6 -- 0.5 6 -- 1 6 -- 0.5

Boscalid 60 30 0.5 60 30 10 60 30 0.5

Buprofezin 35 -- 0.05 35 -- 0.5 35 -- 0.05

Captan 0.05 -- 0.02 0.05 -- 2 0.05 -- 0.02

Carbaryl -- -- -- 10 -- 0.05 -- -- --

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 0.1 -- 0.01

Chlorantraniliprole 13 20 20 13 20 20 13 20 20

Clethodim 2 -- 0.5 2 -- 0.5 2 -- 0.5

Clothianidin 3 -- 0.02 3 -- 0.1 3 -- 0.02

Cyfluthrin 6 -- 0.5 6 -- 1 6 -- 0.5

Cymoxanil 19 -- 0.05 19 -- 0.2 19 -- 0.05

Cyprodinil 30 -- 10 30 -- 10 30 -- 10

Cyromazine 7 -- 0.05 7 -- 15 7 -- 0.05

d-Phenothrin 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05

Diazinon -- -- -- 0.7 -- 0.01 -- -- --

Dicloran -- -- -- 10 -- 0.1 -- -- --

Dimethoate -- -- -- 2 -- 0.02 -- -- --

Dinotefuran 5 -- -- 5 -- -- 5 -- --

Emamectin 0.1 -- 0.01 0.1 -- 0.2 0.1 -- 0.01

Famoxadone 25 -- 0.02 25 -- 0.02 25 -- 0.02

Fenamidone 60 -- 2 60 -- 2 60 -- 2

Fenhexamid 30 -- 0.05 30 -- 30 30 -- 0.05

Flonicamid 4 -- 0.05 4 -- 0.05 4 -- 0.05

Fluazifop-P-butyl -- -- -- 6 -- 0.2 -- -- --

Flubendiamide 11 -- 0.01 11 -- 0.01 11 -- 0.01

Fludioxonil 30 -- 10 30 -- 10 30 -- 10

Fluopicolide 25 -- 0.01 25 -- 0.01 25 -- 0.01

Fluridone -- -- -- 0.1 -- -- -- -- --

Fosetyl-Al 100 -- 2 100 -- 75 100 -- 2

Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- 0.1

Imazethapyr -- -- -- 0.1 -- -- -- -- --

Imidacloprid 3.5 -- 0.05 3.5 -- 1 3.5 -- 0.05

Indoxacarb 14 -- 0.02 14 -- 2 14 -- 0.02

Malathion 8 -- 0.02 8 -- 0.02 8 -- 0.02

Mandipropamid 20 25 25 20 25 25 20 25 25
Page	

20

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Dock (ppm) Endive (ppm) Purslane, Garden (ppm)

Compound US Codex EU US Codex EU US Codex EU

Maneb -- -- -- 10 -- 5 -- -- --

Metalaxyl 5 -- 1 5 -- 1 5 -- 1

Methomyl -- -- -- 5 -- 0.02 -- -- --

Methoxyfenozide 30 -- 0.02 30 -- 0.02 30 -- 0.02

Myclobutanil 9 -- 0.02 9 -- 0.02 9 -- 0.02

Paraquat dichloride -- -- -- 0.05 0.07 0.02 -- -- --

Permethrin 20 -- 0.05 20 -- 0.05 20 -- 0.05

Phosphine -- -- -- 0.01 -- 0.05 -- -- --

Propyzamide -- -- -- 1 -- 1 -- -- --

Pymetrozine 0.6 -- 0.02 0.6 -- 2 0.6 -- 0.02

Pyraclostrobin 29 -- 2 29 -- 2 29 -- 2

Pyridalyl 20 -- 0.01 20 -- 0.01 20 -- 0.01

Pyriproxyfen 3 -- 0.05 3 -- 0.05 3 -- 0.05

Sethoxydim 4 -- 0.5 4 -- 0.5 4 -- 0.5

Spinetoram 8 -- 0.05 8 -- 0.05 8 -- 0.05

Spinosad 8 10 10 8 10 10 8 10 10

Spiromesifen 12 -- 0.02 12 -- 0.02 12 -- 0.02

Spirotetramat 9 7 7 9 7 7 9 7 7

Tebufenozide 10 10 10 10 10 10 10 10 10

Thiamethoxam 4 -- 0.05 4 -- 5 4 -- 0.05

Thiobencarb -- -- -- 0.2 -- 0.1 -- -- --

Thiodicarb 35 -- 0.02 35 -- 0.02 35 -- 0.02

Triflumizole 35 -- 0.1 35 -- 0.1 35 -- 0.1

Trifluralin -- -- -- 0.05 -- 0.5 -- -- --

Zeta-Cypermethrin 10 0.7 0.7 10 0.7 2 10 0.7 0.7
Page	

21

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Purslane, Winter (ppm) Lettuce, Head (ppm) Lettuce, Leaf (ppm)

Compound US Codex EU US Codex EU US Codex EU

Abamectin 0.1 -- 0.01 0.1 -- 0.1 0.1 0.05 0.1

Acephate -- -- -- 10 -- 0.02 -- -- --

Acetamiprid 3 -- 0.01 3 -- 5 3 -- 5

Acibenzolar-S-methyl 0.25 -- 0.02 0.25 -- 0.02 0.25 -- 0.02

Azoxystrobin 30 -- 3 30 3 3 30 3 3

Benfluralin -- -- -- 0.05 -- 0.1 0.05 -- 0.1

Bensulide 0.15 -- -- 0.15 -- -- 0.15 -- --

Beta-cyfluthrin 6 -- 0.5 2 -- 1 3 -- 1

Bifenthrin -- -- -- 3 -- 2 -- -- --

Boscalid 60 30 0.5 6.5 30 10 11 30 10

Buprofezin 35 -- 0.05 6 -- 0.5 35 -- 0.5

Captan 0.05 -- 0.02 0.05 -- 0.02 0.05 -- 0.02

Carbaryl -- -- -- 10 -- 0.05 10 -- 0.05

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 0.1 -- 0.01

Chlorantraniliprole 13 20 20 13 20 20 13 20 20

Chlorpyrifos -- -- -- 1 -- 0.05 1 -- 0.05

Clethodim 2 -- 0.5 2 -- 0.5 2 -- 0.5

Clothianidin 3 -- 0.02 3 -- 0.1 3 -- 0.1

Cryolite -- -- -- 7 -- -- 7 -- --

Cyfluthrin 6 -- 0.5 2 -- 1 3 -- 1

Cymoxanil 19 -- 0.05 19 -- 0.2 19 -- 0.2

Cypermethrin -- -- -- 4 0.7 2 -- -- --

Cyprodinil 30 -- 10 30 10 10 30 10 10

Cyromazine 7 -- 0.05 7 4 15 7 4 15

d-Phenothrin 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05

Diazinon -- -- -- 0.7 0.5 0.01 0.7 0.5 0.01

Dicloran -- -- -- 10 -- 0.1 10 -- 0.1

Dimethoate -- -- -- -- -- -- 2 -- 0.02

Dimethomorph -- -- -- 10 10 10 10 -- 10

Dinotefuran 5 -- -- 5 -- -- 5 -- --

Disulfoton -- -- -- 0.75 0.5 0.02 2 0.5 0.02

Emamectin 0.1 -- 0.01 0.1 -- -- 0.1 -- 1

Endosulfan -- -- -- 11 -- 0.05 6 -- 0.05

Esfenvalerate -- -- -- 5 -- 0.02 -- -- --

Famoxadone 25 -- 0.02 25 -- 0.02 25 -- 0.02

Fenamidone 60 -- 2 60 -- 2 60 -- 2

Fenhexamid 30 -- 0.05 30 30 40 30 30 40

Flonicamid 4 -- 0.05 4 -- 0.05 4 -- 0.05

Fluazinam -- -- -- 0.02 -- 0.05 2 -- 0.05

Flubendiamide 11 -- 0.01 11 -- 0.01 11 -- 0.01
Page	

22

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Purslane, Winter (ppm) Lettuce, Head (ppm) Lettuce, Leaf (ppm)

Compound US Codex EU US Codex EU US Codex EU

Fludioxonil 30 -- 10 30 10 10 30 -- 10

Fluopicolide 25 -- 0.01 25 -- 0.01 25 -- 0.01

Fluridone -- -- -- 0.1 -- -- 0.1 -- --

Fosetyl-Al 100 -- 2 100 -- 75 100 -- 75

Gamma Cyhalothrin -- -- -- 2 -- -- 2 -- --

Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- 0.1

Imazethapyr -- -- -- 0.1 -- -- 0.1 -- --

Imidacloprid 3.5 -- 0.05 3.5 2 2 3.5 -- 2

Indoxacarb 14 -- 0.02 14 7 2 14 15 2

Iprodione -- -- -- 25 10 10 25 25 10

Lambda Cyhalothrin -- -- -- 2 -- 0.5 2 -- 0.5

Malathion 8 -- 0.02 8 -- 0.02 8 -- 0.02

Mancozeb -- -- -- 3.5 10 5 18 -- 5

Mandipropamid 20 25 25 20 25 25 20 25 25

Maneb -- -- -- 10 10 5 10 -- 5

Metalaxyl 5 -- 1 5 2 2 5 -- 2

Metaldehyde -- -- -- 1.73 -- 1 1.73 -- 1

Methamidophos -- -- -- 1 -- 0.01 -- -- --

Methomyl -- -- -- 5 0.2 0.2 5 0.2 0.2

Methoxyfenozide 30 -- 0.02 30 15 0.02 30 30 0.02

Mevinphos -- -- -- 0.5 -- 0.01 0.5 -- 0.01

Myclobutanil 9 -- 0.02 9 -- 0.02 9 -- 0.02

Naled -- -- -- 1 -- -- 1 -- --

Oxydemeton-methyl -- -- -- 2 -- 0.01 -- -- --

Paraquat dichloride -- -- -- 0.05 0.07 0.02 0.05 0.07 0.02

Permethrin 20 -- 0.05 20 2 0.05 20 -- 0.05

Phosphine -- -- -- 0.01 -- 0.05 0.01 -- 0.05

Propamocarb hydrochloride -- -- -- 50 100 50 90 100 50

Propyzamide -- -- -- 1 -- 1 -- -- --

Pymetrozine 0.6 -- 0.02 0.6 -- 2 0.6 -- 2

Pyraclostrobin 29 -- 2 29 2 2 29 -- 2

Pyridalyl 20 -- 0.01 20 -- 3 20 -- 3

Pyriproxyfen 3 -- 0.05 3 -- 0.05 3 -- 0.05

Quinoxyfen -- -- -- 7 8 0.02 19 20 0.02

Sethoxydim 4 -- 0.5 4 -- 0.5 4 -- 0.5

Spinetoram 8 -- 0.05 8 10 10 8 10 10

Spinosad 8 10 10 8 10 10 8 10 10

Spiromesifen 12 -- 0.02 12 -- 0.02 12 -- 0.02

Spirotetramat 9 7 7 9 7 7 9 7 7

Tebufenozide 10 10 10 10 10 10 10 10 10

Thiamethoxam 4 -- 0.05 4 -- 5 4 -- 5
Page	

23

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Purslane, Winter (ppm) Lettuce, Head (ppm) Lettuce, Leaf (ppm)

Compound US Codex EU US Codex EU US Codex EU

Thiobencarb -- -- -- 0.2 -- 0.1 0.2 -- 0.1

Thiodicarb 35 -- 0.02 35 -- 0.2 35 -- 0.2

 Compound US Codex EU US Codex EU US Codex EU

Tralomethrin -- -- -- 1 -- -- 3 -- --

Triflumizole 35 -- 0.1 35 -- 0.1 35 -- 0.1

Zeta-Cypermethrin 10 0.7 0.7 10 0.7 2 10 0.7 2
Page	

24

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Radicchio (ppm) Spinach (ppm)

Spinach, New Zealand

(ppm)

Compound US Codex EU US Codex EU US Codex EU

Abamectin 0.1 -- 0.1 0.1 -- 0.01 0.1 -- 0.01

Acetamiprid 3 -- 5 3 -- 3 3 -- 3

Acibenzolar-S-methyl 0.25 -- 0.02 1 -- 0.3 0.25 -- 0.3

Azoxystrobin 30 -- 3 30 -- 0.05 30 -- 0.05

Benoxacor -- -- -- 0.01 -- -- -- -- --

Bensulide 0.15 -- -- 0.15 -- -- 0.15 -- --

Beta-cyfluthrin 6 -- 1 6 -- 0.02 6 -- 0.02

Bifenthrin -- -- -- 0.2 -- 0.05 -- -- --

Boscalid 60 -- 10 60 30 10 60 30 10

Buprofezin 6 -- 0.5 35 -- 0.05 35 -- 0.05

Captan 0.05 -- 2 0.05 -- 0.1 0.05 -- 0.1

Carbaryl -- -- -- 22 -- 0.05 -- -- --

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 0.1 -- 0.01

Chlorantraniliprole 13 -- 20 13 20 20 13 20 20

Clethodim 2 -- 0.5 2 -- 0.5 2 -- 0.5

Clopyralid -- -- -- 5 -- 1 -- -- --

Clothianidin 3 -- 0.1 3 -- 0.02 3 -- 0.02

Cyazofamid -- -- -- 9 -- 0.01 -- -- --

Cycloate -- -- -- 0.05 -- -- -- -- --

Cyfluthrin 6 -- 1 6 -- 0.02 6 -- 0.02

Cymoxanil 19 -- 0.2 19 -- 0.05 19 -- 0.05

Cyprodinil 30 -- 10 -- -- -- 30 -- 8

Cyromazine 7 -- 15 7 -- 0.05 7 -- 0.05

d-Phenothrin 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05

Desmedipham -- -- -- 6 -- 0.05 -- -- --

Diazinon -- -- -- 0.7 0.5 0.01 -- -- --

Dinotefuran 5 -- -- 5 -- -- 5 -- --

Emamectin 0.1 -- 0.2 0.1 -- 0.01 0.1 -- 0.01

Endosulfan -- -- -- 2 -- 0.05 -- -- --

Famoxadone 25 -- 0.02 50 -- 0.02 25 -- 0.02

Fenamidone 60 -- 2 60 -- 0.02 60 -- 0.02

Fenhexamid 30 -- 30 -- -- -- 30 -- 0.05

Flonicamid 4 -- 0.05 9 -- 0.05 4 -- 0.05

Flubendiamide 11 -- 0.01 11 -- 0.01 11 -- 0.01

Fludioxonil 30 -- 10 -- -- -- 30 -- 7

Fluopicolide 25 -- 0.01 25 -- 0.01 25 -- 0.01

Fluridone -- -- -- 0.1 -- -- -- -- --

Fosetyl-Al 100 -- 75 100 -- 75 100 -- 75

Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- 0.1

Imidacloprid 3.5 -- 1 3.5 -- 0.05 3.5 -- 0.05
Page	

25

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Radicchio (ppm) Spinach (ppm)

Spinach, New Zealand

(ppm)

Compound US Codex EU US Codex EU US Codex EU

Indoxacarb 14 -- 2 14 -- 2 14 -- 2

Malathion 8 -- 0.02 8 3 0.02 8 -- 0.02

Mandipropamid 20 -- 25 20 25 25 20 25 25

Metalaxyl 5 -- 1 10 2 0.05 5 -- 0.05

Metalaxyl-M (Mefenoxam) -- -- -- 10 -- 0.05 -- -- --

Methomyl -- -- -- 6 -- 0.05 -- -- --

Methoxyfenozide 30 -- 0.02 30 -- 0.02 30 -- 0.02

Mevinphos -- -- -- 1 -- 0.01 -- -- --

Naled -- -- -- 3 -- -- -- -- --

Myclobutanil 9 -- 0.02 -- -- -- 9 -- 0.02

Permethrin 20 -- 0.05 20 2 0.05 20 -- 0.05

Phenmedipham -- -- -- 4 -- 0.5 -- -- --

Propyzamide 2 -- 1 -- -- -- -- -- --

Pymetrozine 0.6 2 0.6 -- 0.02 0.6 -- 0.02

Pyraclostrobin 29 -- 2 29 -- 0.5 29 -- 0.5

Pyridalyl 20 -- 0.01 20 -- 0.01 20 -- 0.01

Pyriproxyfen 3 -- 0.05 3 -- 0.05 3 -- 0.05

S-metolachlor -- -- -- 0.5 -- 0.05 -- -- --

Sethoxydim 4 -- 0.5 4 -- 0.5 4 -- 0.5

Spinetoram 8 -- 0.05 8 -- 0.05 8 -- 0.05

Spinosad 8 -- 10 8 10 10 8 10 10

Spiromesifen 12 -- 0.02 12 -- 0.02 12 -- 0.02

Spirotetramat 9 -- 7 9 7 7 9 7 7

Tebufenozide 10 -- 10 10 10 10 10 10 10

Thiamethoxam 4 -- 5 4 -- 0.05 4 -- 0.05

Thiodicarb 35 -- 0.02 35 -- 0.05 35 -- 0.05

Triflumizole 35 -- 0.1 -- -- -- 35 -- 0.1

Zeta-Cypermethrin 10 -- 2 10 0.7 0.7 10 0.7 0.7
Page	

26

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Spinach, Vine (ppm)

Chrysanthemum, 

Edible Leaved (ppm)

Chrysanthemum, 

Garland (ppm)

Compound US Codex EU US Codex EU US Codex EU

Abamectin 0.1 -- -- 0.1 -- -- 0.1 -- --

Acetamiprid 3 -- -- 3 -- -- 3 -- --

Acibenzolar-S-methyl 0.25 -- -- 0.25 -- -- 0.25 -- --

Azoxystrobin 30 -- -- 30 -- -- 30 -- --

Bensulide 0.15 -- -- 0.15 -- -- 0.15 -- --

Beta-cyfluthrin 6 -- -- 6 -- -- 6 -- --

Boscalid 60 30 -- 60 30 -- 60 30 --

Buprofezin 35 -- -- 35 -- -- 35 -- --

Captan 0.05 -- -- 0.05 -- -- 0.05 -- --

Carfentrazone-ethyl 0.1 -- -- 0.1 -- -- 0.1 -- --

Chlorantraniliprole 13 20 -- 13 20 -- 13 20 --

Clethodim 2 -- -- 2 -- -- 2 -- --

Clothianidin 3 -- -- 3 -- -- 3 -- --

Cyfluthrin 6 -- -- 6 -- -- 6 -- --

Cymoxanil 19 -- -- 19 -- -- 19 -- --

Cyprodinil 30 -- -- 30 -- -- 30 -- --

Cyromazine 7 -- -- 7 -- -- 7 -- --

d-Phenothrin 0.01 -- -- 0.01 -- -- 0.01 -- --

Dinotefuran 5 -- -- 5 -- -- 5 -- --

Emamectin 0.1 -- -- 0.1 -- -- 0.1 -- --

Famoxadone 25 -- -- 25 -- -- 25 -- --

Fenamidone 60 -- -- 60 -- -- 60 -- --

Fenhexamid 30 -- -- 30 -- -- 30 -- --

Flonicamid 4 -- -- 4 -- -- 4 -- --

Flubendiamide 11 -- -- 11 -- -- 11 -- --

Fludioxonil 30 -- -- 30 -- -- 30 -- --

Fluopicolide 25 -- -- 25 -- -- 25 -- --

Fosetyl-Al 100 -- -- 100 -- -- 100 -- --

Glyphosate 0.2 -- -- 0.2 -- -- 0.2 -- --

Imidacloprid 3.5 -- -- 3.5 -- -- 3.5 -- --

Indoxacarb 14 -- -- 14 -- -- 14 -- --

Malathion 8 -- -- 8 -- -- 8 -- --

Mandipropamid 20 25 -- 20 25 -- 20 25 --

Metalaxyl 5 -- -- 5 -- -- 5 -- --

Methoxyfenozide 30 -- -- 30 -- -- 30 -- --

Myclobutanil 9 -- -- 9 -- -- 9 -- --

Permethrin 20 -- -- 20 -- -- 20 -- --

Pymetrozine 0.6 -- -- 0.6 -- -- 0.6 -- --
Page	

27

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Spinach, Vine (ppm)

Chrysanthemum, 

Edible Leaved (ppm)

Chrysanthemum, 

Garland (ppm)

Compound US Codex EU US Codex EU US Codex EU

Pyraclostrobin 29 -- -- 29 -- -- 29 -- --

Pyridalyl 20 -- -- 20 -- -- 20 -- --

Pyriproxyfen 3 -- -- 3 -- -- 3 -- --

Sethoxydim 4 -- -- 4 -- -- 4 -- --

Spinetoram 8 -- -- 8 -- -- 8 -- --

Spinosad 8 10 -- 8 10 -- 8 10 --

Spiromesifen 12 -- -- 12 -- -- 12 -- --

Spirotetramat 9 7 -- 9 7 -- 9 7 --

Tebufenozide 10 10 -- 10 10 -- 10 10 --

Thiamethoxam 4 -- -- 4 -- -- 4 -- --

Thiodicarb 35 -- -- 35 -- -- 35 -- --

Triflumizole 35 -- -- 35 -- -- 35 -- --

Zeta-Cypermethrin 10 0.7 -- 10 0.7 -- 10 0.7 --
Page	

28

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Orach (ppm) Parsley, fresh (ppm)

Compound US Codex EU US Codex EU

Abamectin 0.1 -- -- 0.1 -- 1

Acetamiprid 3 -- -- 3 -- 5

Acibenzolar-S-methyl 0.25 -- -- 0.25 -- 0.3

Azinphos-methyl -- -- -- 5 -- 0.05

Azoxystrobin 30 -- -- 30 70 70

Bensulide 0.15 -- -- 0.15 -- --

Beta-cyfluthrin 6 -- -- 6 -- 0.02

Boscalid 60 30 -- 60 -- 10

Buprofezin 35 -- -- 35 -- 4

Captan 0.05 -- -- 0.05 -- 0.1

Carbaryl -- -- -- 22 -- 0.05

Carfentrazone-ethyl 0.1 -- -- 0.1 -- 0.01

Chlorantraniliprole 13 20 -- 13 -- 20

Clethodim 2 -- -- 2 -- 0.5

Clothianidin 3 -- -- 3 -- 0.02

Cyfluthrin 6 -- -- 6 -- 0.02

Cymoxanil 19 -- -- 19 -- 0.05

Cyprodinil 30 -- -- 35 -- 10

Cyromazine 7 -- -- 7 -- 15

d-Phenothrin 0.01 -- -- 0.01 -- 0.05

Diazinon -- -- -- 0.75 -- 0.01

Dinotefuran 5 -- -- 5 -- --

Emamectin 0.1 -- -- 0.1 -- 1

Famoxadone 25 -- -- 25 -- 0.02

Fenamidone 60 -- -- 60 -- 0.02

Fenhexamid 30 -- -- 30 -- 30

Flonicamid 4 -- -- 4 -- 0.05

Flubendiamide 11 -- -- 11 -- 0.01

Fludioxonil 30 -- -- 30 -- 1

Fluopicolide 25 -- -- 25 -- 0.01

Fluridone -- -- -- 0.1 -- --

Fosetyl-Al 100 -- -- 100 -- 75

Glyphosate 0.2 -- -- 0.2 -- 0.1

Imidacloprid 3.5 -- -- 3.5 -- 2

Indoxacarb 14 -- -- 14 -- 2

Linuron -- -- -- 0.25 -- 1

Malathion 8 -- -- 8 -- 0.02

Mandipropamid 20 25 -- 20 -- 10

Metalaxyl 5 -- -- 5 -- 2

Methomyl -- -- -- 6 -- 0.3
Page	

29

Table 1. Tolerances established on Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates a crop group 

tolerance)

Orach (ppm) Parsley, fresh (ppm)

Compound US Codex EU US Codex EU

Methoxyfenozide 30 -- -- 30 -- 0.02

Myclobutanil 9 -- -- 9 -- 0.02

Permethrin 20 -- -- 20 -- 0.05

Prometryn -- -- -- 0.6 -- --

Propiconazole -- -- -- 13 -- 0.05

Pymetrozine 0.6 -- -- 0.6 -- 2

Pyraclostrobin 29 -- -- 29 -- 2

Pyridalyl 20 -- -- 20 -- 0.01

Pyriproxyfen 3 -- -- 3 -- 0.05

Sethoxydim 4 -- -- 4 -- 0.5

Spinetoram 8 -- -- 8 -- 0.05

Spinosad 8 10 -- 8 -- 10

Spiromesifen 12 -- -- 12 -- 0.02

Spirotetramat 9 7 -- 9 -- 0.1

Tebufenozide 10 10 -- 10 -- 0.05

Thiamethoxam 4 -- -- 4 -- 0.05

Thiodicarb 35 -- -- 35 -- 0.3

Triflumizole 35 -- -- 35 -- 0.1

Zeta-Cypermethrin 10 0.7 -- 10 -- 2
Page	

30

Table 2. Tolerances established on Brassica Leafy Vegetables

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Arugula (ppm) Cress, Upland (ppm)

Broccoli, Chinese 

(ppm)

Compound US Codex EU US Codex EU US Codex EU

Abamectin 0.1 -- 0.1 0.1 -- 0.1 -- -- --

Acetamiprid 3 -- 5 3 -- 0.01 1.2 -- 0.01

Acibenzolar-S-methyl 0.25 -- 0.02 0.25 -- 0.02 1 -- 0.02

Azoxystrobin 30 -- 3 30 70 3 3 5 5

Benoxacor -- -- -- -- -- -- 0.01 -- --

Bensulide 0.15 -- -- 0.15 -- -- 0.15 -- --

Beta-cyfluthrin 6 -- 1 6 -- 1 2.5 -- 0.05

Bifenthrin -- -- -- -- -- -- 0.6 -- 0.2

Boscalid 60 30 10 60 -- 10 3 5 1

Buprofezin 35 -- 0.5 35 -- 0.5 12 -- 0.05

Captan 0.05 -- 0.02 0.05 -- 0.02 0.05 -- 0.02

Carbaryl -- -- -- -- -- -- 10 -- 0.05

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 0.1 -- 0.01

Chlorantraniliprole 13 20 20 13 -- 20 4 -- 1

Chlorothalonil -- -- -- -- -- -- 5 -- 3

Chlorpyrifos -- -- -- -- -- -- 1 -- 0.05

Clethodim 2 -- 0.5 2 -- 0.5 3 -- 0.5

Clopyralid -- -- -- -- -- -- 2 -- 0.5

Clothianidin 3 -- 0.1 3 -- 0.1 1.9 -- 0.02

Cryolite -- -- -- -- -- -- 7 -- --

Cyazofamid -- -- -- -- -- -- 1.2 -- 0.01

Cyfluthrin 6 -- 1 6 -- 1 2.5 -- 0.05

Cypermethrin -- -- -- -- -- -- 2 1 1

Cymoxanil 19 -- 0.05 19 -- 0.05 -- -- --

Cyprodinil 30 -- 10 30 -- 10 1 -- 0.05

Cyromazine 7 -- 15 7 -- 15 1 -- 0.05

d-Phenothrin 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05

DCPA -- -- -- -- -- -- 5 -- 0.5

Diazinon -- -- -- -- -- -- 0.7 -- 0.01

Difenoconazole -- -- -- -- -- -- 1.9 -- 0.2

Dimethoate -- -- -- -- -- -- 2 -- --

Dimethomorph -- -- -- -- -- -- 2 -- 0.05

Dinotefuran 5 -- -- 5 -- -- 1.4 -- --

Disulfoton -- -- -- -- -- -- 0.75 0.5 0.02

Emamectin 0.1 -- 1 0.1 -- -- 0.05 -- 0.01

Endosulfan -- -- -- -- -- -- 3 -- 0.05

Esfenvalerate -- -- -- -- -- -- 1 -- 0.02

Famoxadone 25 -- 0.02 25 -- 0.02 -- -- --

Fenamidone 60 -- 2 60 -- 2 5 -- 0.02

Fenhexamid 30 -- 30 30 -- 30 -- -- --

Fenpropathrin -- -- -- -- -- -- 3 -- 0.01

Flonicamid 4 -- 0.05 4 -- 0.05 1.5 -- 0.05

Fluazinam -- -- -- -- -- -- 0.01 -- 0.05

Flubendiamide 11 -- 0.01 11 -- 0.01 3 -- 0.01

Fludioxonil 30 -- 10 30 -- 10 2 -- 0.05

Fluopicolide 25 -- 0.01 25 -- 0.01 5 2 0.01
Page	

31

Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

 

Arugula (ppm) Cress, Upland (ppm)

Broccoli, Chinese 

(ppm)

Compound US Codex EU US Codex EU US Codex EU

Fluridone -- -- -- -- -- -- 0.1 -- --

Flutolanil -- -- -- -- -- -- 0.1 -- 0.05

Fosetyl-Al 100 -- 75 100 -- 75 60 -- 10

Gamma Cyhalothrin -- -- -- -- -- -- 0.4 0.5 --

Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- 0.1

Imidacloprid 3.5 -- 2 3.5 -- 2 3.5 -- 0.5

Indoxacarb 14 -- 0.02 14 -- 0.02 12 -- 0.3

Iprodione -- -- -- -- -- -- 25 -- 0.1

Lambda Cyhalothrin -- -- -- -- -- -- 0.4 0.5 0.1

Malathion 8 -- 0.02 8 -- 0.02 8 -- 0.02

Mancozeb -- -- -- -- -- -- 7 -- 1

Mandipropamid 20 25 25 20 -- 25 3 -- 2

Maneb -- -- -- -- -- -- 10 -- 1

Metalaxyl 5 -- 2 5 -- 1 2 -- 0.2

Metaldehyde -- -- -- -- -- -- 2.5 -- 1

Methomyl -- -- -- -- -- -- 3 -- 0.02

Methoxyfenozide 30 -- 0.02 30 -- 0.02 7 -- 0.02

Mevinphos -- -- -- -- -- -- 1 -- 0.01

Myclobutanil 9 -- 0.2 9 -- 0.02 -- -- --

Naled -- -- -- -- -- -- 1 -- --

Napropamide -- -- -- -- -- -- 0.1 -- 0.05

Novaluron -- -- -- -- -- -- 0.5 -- 0.01

Oxydemeton-methyl -- -- -- -- -- -- 1 -- 0.01

Oxyfluorfen -- -- -- -- -- -- 0.05 -- 0.05

Paraquat dichloride -- -- -- -- -- -- 0.05 -- 0.02

Pendimethalin -- -- -- -- -- -- 0.1 -- 0.05

Pentachloronitrobenzene -- -- -- -- -- -- 0.1 -- 0.02

Permethrin 20 -- 0.05 20 -- 0.05 2 -- 0.05

Pymetrozine 0.6 -- 2 0.6 -- 2 0.5 -- 0.02

Pyraclostrobin 29 -- 2 29 -- 2 5 0.1 0.1

Pyridalyl 20 -- 0.01 20 -- 0.01 3.5 -- 0.01

Pyridate -- -- -- -- -- -- 0.03 -- 0.05

Pyriproxyfen 3 -- 0.05 3 -- 0.05 0.7 -- 0.05

S-metolachlor -- -- -- -- -- -- 0.6 -- 0.05

Sethoxydim 4 -- 0.5 4 -- 0.5 5 -- 0.5

Spinetoram 8 -- 0.05 8 -- 0.05 2 -- 0.05

Spinosad 8 10 10 8 -- 10 2 2 2

Spiromesifen 12 -- 0.02 12 -- 0.02 2 -- 0.02

Spirotetramat 9 7 7 9 -- 7 2.5 1 1

Sulfentrazone -- -- -- -- -- -- 0.2 -- --

Tebufenozide 10 10 10 10 -- 10 5 -- 0.5

Thiamethoxam 4 -- 5 4 -- 5 4.5 -- 0.2

Thiodicarb 35 -- 0.02 35 -- 2 7 -- 0.02

Tralomethrin -- -- -- -- -- -- 0.5 -- --

Triflumizole 35 -- 0.1 35 -- 0.1 8 -- 0.1

Trifluralin -- -- -- -- -- -- 0.05 -- 0.5

Zeta-Cypermethrin 10 0.7 2 10 -- 2 2 1 1
Page	

32

Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Broccoli, Raab (ppm)

Cabbage, Chinese, 

Bok Choy (ppm) Kale (ppm)

Compound US Codex EU US Codex EU US Codex EU

Acetamiprid 1.2 -- 0.01 1.2 -- 0.01 1.2 -- 0.01

Acibenzolar-S-methyl 1 -- 0.02 1 -- 0.02 1 -- 0.02

Azoxystrobin 25 -- 5 25 -- 5 25 -- 5

Bensulide 0.15 -- -- 0.15 -- -- 0.15 -- --

Beta-cyfluthrin 7 -- 0.05 7 -- 0.3 7 -- 0.3

Bifenthrin 3.5 -- 0.2 3.5 -- 0.05 3.5 -- 0.05

Boscalid 18 30 1 18 30 10 18 30 10

Captan 0.05 -- 0.02 0.05 -- 0.02 0.05 -- 0.02

Carbaryl 10 -- 0.05 10 -- 0.05 10 -- 0.05

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 0.1 -- 0.01

Chlorantraniliprole 11 20 1 11 20 20 11 20 20

Chlorpyrifos 1 -- 0.05 1 -- 0.5 1 -- 0.05

Clethodim 3 -- 0.5 3 -- 1 3 -- 1

Clothianidin 1.9 -- 0.02 1.9 -- 0.02 1.9 -- 0.02

Cryolite -- -- -- -- -- -- 7 -- --

Cyazofamid 12 -- 0.01 12 -- 0.01 12 -- 0.01

Cyfluthrin 7 -- 0.05 7 -- 0.3 7 -- 0.3

Cypermethrin 14 0.7 1 14 0.7 1 14 0.7 1

Cyprodinil 10 -- 0.05 10 -- 0.05 10 -- 0.05

Cyromazine 10 -- 0.05 10 -- 0.05 10 -- 0.05

d-Phenothrin 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05

DCPA 5 -- 0.5 5 -- 0.5 5 -- 0.5

Diazinon 0.7 -- 0.01 0.7 -- 0.05 0.7 0.05 0.01

Difenoconazole 35 -- 0.2 35 -- 2 35 -- 2

Diflubenzuron 9 -- 1 9 -- 1 9 -- 1

Dimethoate -- -- -- -- -- -- 2 -- --

Dimethomorph 20 -- 0.05 20 -- 0.05 20 -- 0.05

Dinotefuran 15 -- -- 15 -- -- 15 -- --

Emamectin 0.05 -- 0.01 0.05 -- 0.01 0.05 -- 0.01

Endosulfan -- -- -- -- -- -- 2 -- 0.05

Esfenvalerate -- -- -- 1 -- 0.02 -- -- --

Fenamidone 55 -- 0.05 55 -- 0.02 55 -- 0.02

Flonicamid 16 -- 0.05 16 -- 0.05 16 -- 0.05

Fluazinam 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05

Flubendiamide 25 -- 0.01 25 -- 0.01 25 -- 0.01

Fludioxonil 10 -- 0.05 10 -- 0.05 10 -- 0.05

Fluridone 0.1 -- -- -- -- -- 0.1 -- --

Flutolanil 0.1 -- 0.05 0.1 -- 0.05 0.1 -- 0.05

Fosetyl-Al 60 -- 10 60 -- 10 60 -- 10

Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- 0.1

Imidacloprid 3.5 -- 0.5 3.5 -- 0.5 3.5 -- 0.3

Indoxacarb 12 -- 0.3 12 -- 0.2 12 -- 0.2

Malathion 8 -- 0.02 8 -- 0.02 8 -- 0.02

Mandipropamid 25 25 2 25 25 25 25 25 25

Maneb -- -- -- 10 -- 0.5 10 15 0.5

Metalaxyl 0.1 -- 0.2 0.1 -- 0.05 0.1 -- 0.2
Page	

33

Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Broccoli, Raab (ppm)

Cabbage, Chinese, 

Bok Choy (ppm) Kale (ppm)

Compound US Codex EU US Codex EU US Codex EU

Metaldehyde 2.5 -- 1 2.5 -- 1 2.5 -- 1

Methomyl 0.2 -- 0.02 5 -- 0.02 6 -- 0.02

Methoxyfenozide 30 -- 0.02 30 -- 0.02 30 -- 0.02

Naled -- -- -- -- -- -- 3 -- --

Napropamide 0.1 -- 0.05 0.1 -- 0.05 0.1 -- 0.05

Novaluron 25 -- 0.01 25 -- 0.01 25 -- 0.01

Oxydemeton-methyl 2 -- 0.01 -- -- -- -- -- --

Paraquat dichloride 0.05 0.07 0.02 0.05 0.07 0.02 0.05 0.07 0.02

Pentachloronitrobenzene -- -- -- -- -- -- 0.2 -- 0.02

Phosphine -- -- -- 0.01 -- 0.05 -- -- --

Pymetrozine 0.25 -- 0.02 0.25 -- 0.2 0.25 -- 0.2

Pyraclostrobin 16 -- 0.1 16 -- 0.02 16 1 0.02

Pyriproxyfen 2 -- 0.05 2 -- 0.05 2 -- 0.05

S-metolachlor 1.8 -- 0.05 1.8 -- 0.05 1.8 -- 0.05

Sethoxydim 5 -- 0.5 5 -- 1 5 -- 1

Spinetoram 10 -- 0.05 10 -- 0.05 10 -- 0.05

Spinosad 10 10 2 10 10 2 10 10 2

Spiromesifen 12 -- 0.02 12 -- 0.02 12 -- 0.02

Spirotetramat 8 7 1 8 7 7 8 7 7

Sulfentrazone 0.4 -- -- 0.4 -- -- 0.4 -- --

Tebuconazole 2.5 -- 1 2.5 -- 1 2.5 -- 0.05

Tebufenozide 10 10 0.5 10 10 0.5 10 10 0.5

Thiamethoxam 3 -- 0.2 3 -- 0.2 3 -- 0.2

Triflumizole 40 -- 0.1 40 -- 0.1 40 -- 0.1

Trifluralin 0.05 -- 0.5 0.05 -- 0.5 0.05 -- 0.5

Zeta-Cypermethrin 14 0.7 1 14 0.7 1 14 0.7 1
Page	

34

Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Mizuna (ppm) Mustard Greens (ppm) Radish, Tops (ppm)

Compound US Codex EU US Codex EU US Codex EU

2,4-D -- -- -- -- -- -- 0.1 -- 0.05

Acetamiprid 1.2 -- 5 1.2 -- 0.01 -- -- --

Acibenzolar-S-methyl 1 -- 0.02 1 -- 0.02 -- -- --

Azoxystrobin 25 -- 3 25 -- 3 50 -- 3

Bensulide 0.15 -- -- 0.15 -- -- -- -- --

Beta-cyfluthrin 7 -- 1 7 -- 1 -- -- --

Bifenthrin 3.5 -- 2 3.5 -- 2 4.5 -- 2

Boscalid 18 30 10 18 30 10 -- -- --

Captan 0.05 -- 0.02 0.05 -- 0.02 0.05 -- 0.02

Carbaryl 10 -- 0.05 10 -- 1 75 -- 0.05

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 0.1 -- 0.01

Chlorantraniliprole 11 20 20 11 20 20 -- -- --

Chlorpyrifos 1 -- 0.05 1 -- 0.05 -- -- --

Clethodim 3 -- 0.5 3 -- 0.5 0.7 -- 0.5

Clopyralid 5 -- 0.5 5 -- 0.5 -- -- --

Clothianidin 1.9 -- 0.1 1.9 -- 0.1 -- -- --

Cyazofamid 12 -- 0.01 12 -- 0.01 -- -- --

Cyfluthrin 7 -- 1 7 -- 1 -- -- --

Cypermethrin 14 0.7 2 14 0.7 2 -- -- --

Cyprodinil 10 -- 10 10 -- 10 10 -- 10

Cyromazine 10 -- 0.05 10 10 0.05 -- -- --

d-Phenothrin 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05

DCPA 5 -- 0.5 5 -- 0.5 15 -- 0.5

Deltamethrin -- -- -- -- -- -- 4 2 0.5

Diazinon 0.7 -- 0.01 0.7 -- 0.01 -- -- --

Difenoconazole 35 -- 0.05 35 -- 0.05 -- -- --

Diflubenzuron 9 -- 0.2 9 -- 0.2 -- -- --

Dimethenamid -- -- -- -- -- -- 0.01 -- 0.01

Dimethoate 2 -- 0.02 2 -- 0.02 -- -- --

Dimethomorph 20 -- 1 20 -- 1 -- -- --

Dinotefuran 15 -- -- 15 -- -- -- -- --

Emamectin 0.05 -- 1 0.05 -- 1 -- -- --

Endosulfan -- -- -- 2 -- 0.05 -- -- --

Esfenvalerate -- -- -- 5 -- 0.02 3 -- 0.02

Fenamidone 55 -- 2 55 -- 2 -- -- --

Flonicamid 16 -- 0.05 16 -- 0.05 16 -- 0.05

Fluazinam 0.01 -- 0.05 0.01 -- 0.05 -- -- --

Flubendiamide 25 -- 0.01 25 -- 0.01 -- -- --

Fludioxonil 10 -- 10 10 10 10 30 -- 10

Fluopicolide -- -- -- -- -- -- 15 -- 0.01

Fluridone -- -- -- 0.1 -- -- -- -- --

Flutolanil 0.1 -- 0.05 0.1 -- 0.05 -- -- --

Fosetyl-Al 60 -- 75 60 -- 75 -- -- --

Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- 0.1

Imidacloprid 3.5 -- 2 3.5 -- 2 4 5 2

Indoxacarb 12 -- 1 12 -- 0.02 -- -- --

Iprodione -- -- -- 15 -- 10 -- -- --

Malathion 8 -- 0.02 8 2 0.02 -- -- --
Page	

35

Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Mizuna (ppm) Mustard Greens (ppm) Radish, Tops (ppm)

Compound US Codex EU US Codex EU US Codex EU

Mandipropamid 25 25 25 25 25 25 -- -- --

Maneb -- -- -- 10 -- 5 -- -- --

Metalaxyl 0.1 -- 2 5 -- 0.05 15 -- 2

Metaldehyde 2.5 -- 1 2.5 -- 1 -- -- --

Methomyl 6 -- 0.02 6 -- 0.02 -- -- --

Methoxyfenozide 30 -- 0.02 30 30 0.02 30 7 0.02

Napropamide 0.1 -- 0.05 0.1 -- 0.05 -- -- --

Novaluron 25 -- 0.01 25 -- 0.01 -- -- --

Paraquat dichloride 0.05 0.07 0.02 0.05 0.07 0.02 -- -- --

Pentachloronitrobenzene -- -- -- 0.2 -- 0.02 -- -- --

Pymetrozine 0.25 -- 2 0.25 -- 2 -- -- --

Pyraclostrobin 16 -- 2 16 -- 2 16 20 2

Pyridalyl -- -- -- 30 -- 0.01 -- -- --

Pyriproxyfen 2 -- 0.05 2 -- 0.05 2 -- 0.05

S-metolachlor 1.8 -- 0.05 1.8 -- 0.05 -- -- --

Sethoxydim 5 -- 0.5 5 -- 0.5 4.5 -- 0.5

Spinetoram 10 -- 0.05 10 -- 0.05 10 -- 0.05

Spinosad 10 10 10 10 10 10 10 10 10

Spiromesifen 12 -- 0.02 12 -- 0.02 -- -- --

Spirotetramat 8 7 7 8 7 7 -- -- --

Sulfentrazone 0.4 -- -- 0.4 -- -- -- -- --

Tebuconazole 2.5 -- 0.05 2.5 -- 0.05 -- -- --

Tebufenozide 10 10 10 10 10 10 -- -- --

Thiamethoxam 3 -- 5 3 -- 5 0.8 -- 5

Trifloxystrobin -- -- -- -- -- -- 10 -- 0.02

Triflumizole 40 -- 0.1 40 -- 0.1 -- -- --

Trifluralin 0.05 -- 0.5 0.05 -- 0.5 0.05 -- 0.5

Zeta-Cypermethrin 14 0.7 2 14 0.7 2 -- -- --
Page	

36

Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Rape Greens (ppm) Rutabaga, Tops (ppm) Collards (ppm) 

Compound US Codex EU US Codex EU US Codex EU

2,4-D -- -- -- 0.1 -- -- -- -- --

Acetamiprid 1.2 -- -- -- -- -- 1.2 -- 0.01

Acibenzolar-S-methyl 1 -- -- -- -- -- 1 -- 0.02

Azoxystrobin 25 -- -- 50 -- -- 25 -- 5

Bensulide 0.15 -- -- -- -- -- 0.15 -- --

Beta-cyfluthrin 7 -- -- -- -- -- 7 -- 0.3

Bifenthrin 3.5 -- -- -- -- -- 3.5 -- 0.05

Boscalid 18 30 -- -- -- -- 18 30 10

Captan 0.05 -- -- 0.05 -- -- 0.05 -- 0.02

Carbaryl 10 -- -- 75 -- -- 10 -- 0.05

Carfentrazone-ethyl 0.1 -- -- 0.1 -- -- 0.1 -- 0.01

Chlorantraniliprole 11 20 -- -- -- -- 11 20 20

Chlorpyrifos 1 -- -- -- -- -- 1 -- 0.05

Clethodim 3 -- -- -- -- -- 3 -- 1

Clothianidin 1.9 -- -- -- -- -- 1.9 -- 0.02

Cryolite -- -- -- -- -- -- 7 -- --

Cyazofamid 12 -- -- -- -- -- 12 -- 0.01

Cyfluthrin 7 -- -- -- -- -- 7 -- 0.3

Cypermethrin 14 0.7 -- -- -- -- 14 0.7 1

Cyprodinil 10 -- -- 10 -- -- 10 -- 0.05

Cyromazine 10 -- -- -- -- -- 10 -- 0.05

d-Phenothrin 0.01 -- -- 0.01 -- -- 0.01 -- 0.05

DCPA 5 -- -- -- -- -- 5 -- 0.5

Diazinon 0.7 -- -- -- -- -- 0.7 0.05 0.01

Difenoconazole 35 -- -- -- -- -- 35 -- 2

Diflubenzuron 9 -- -- -- -- -- 9 -- 1

Dimethenamid 0.1 -- -- 0.1 -- -- -- -- --

Dimethomorph 20 -- -- -- -- -- 20 -- 0.05

Dinotefuran 15 -- -- -- -- -- 15 -- --

Emamectin 0.05 -- -- -- -- -- 0.05 -- 0.01

Endosulfan -- -- -- -- -- -- 2 -- 0.05

Esfenvalerate -- -- -- -- -- -- 3 -- 0.02

Fenamidone 55 -- -- -- -- -- 55 -- 0.02

Flonicamid 16 -- -- -- -- -- 16 -- 0.05

Fluazinam 0.01 -- -- -- -- -- 0.01 -- 0.05

Flubendiamide 25 -- -- -- -- -- 25 -- 0.01

Fludioxonil 10 -- -- 30 -- -- 10 -- 0.05

Fluopicolide -- -- -- 15 -- -- -- -- --

Fluridone -- -- -- -- -- -- 0.1 -- --

Flutolanil 0.1 -- -- -- -- -- 0.1 -- 0.05

Fosetyl-Al 60 -- -- -- -- -- 60 -- 10

Glyphosate 0.2 -- -- 0.2 -- -- 0.2 -- 0.1

Imidacloprid 3.5 -- -- 4 -- -- 3.5 -- 0.3

Inorganic bromide -- -- -- 30 -- -- -- -- --

Indoxacarb 12 -- -- -- -- -- 12 -- 0.2

Malathion 8 -- -- -- -- -- 8 -- 0.02

Mandipropamid 25 25 -- -- -- -- 25 25 25

Maneb -- -- -- -- -- -- 10 15 0.5
Page	

37

Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Rape Greens (ppm) Rutabaga, Tops (ppm) Collards (ppm) 

Compound US Codex EU US Codex EU US Codex EU

Metalaxyl 0.1 -- -- 15 -- -- 0.1 -- 0.2

Metaldehyde 2.5 -- -- -- -- -- 2.5 -- 1

Methomyl 6 -- -- -- -- -- 6 -- 0.02

Methoxyfenozide 30 -- -- 30 -- -- 30 -- 0.02

Naled -- -- -- -- -- -- 3 -- --

Napropamide 0.1 -- -- -- -- -- 0.1 -- 0.05

Novaluron 25 -- -- -- -- -- 25 -- 0.01

Paraquat dichloride 0.05 0.07 -- -- -- -- 0.05 0.07 0.02

Pentachloronitrobenzene -- -- -- -- -- -- 0.2 -- 0.02

Permethrin -- -- -- -- -- -- 15 5 0.05

Pymetrozine 0.25 -- -- -- -- -- 0.25 -- 0.2

Pyraclostrobin 16 -- -- 16 -- -- 16 1 0.02

Pyridate -- -- -- -- -- -- 0.03 -- 0.2

Pyriproxyfen 2 -- -- 2 -- -- 2 -- 0.05

S-metolachlor 1.8 -- -- -- -- -- 1.8 -- 0.05

Sethoxydim 5 -- -- -- -- -- 5 -- 1

Spinetoram 10 -- -- 10 -- -- 10 -- 0.05

Spinosad 10 10 -- 10 10 -- 10 10 2

Spiromesifen 12 -- -- -- -- -- 12 -- 0.02

Spirotetramat 8 7 -- -- -- -- 8 7 7

Sulfentrazone 0.4 -- -- -- -- -- 0.4 -- --

Tebuconazole 2.5 -- -- -- -- -- 2.5 -- 0.05

Tebufenozide 10 10 -- -- -- -- 10 10 0.5

Thiamethoxam 3 -- -- -- -- -- 3 -- 0.2

Triflumizole 40 -- -- -- -- -- 40 -- 0.1

Trifluralin 0.05 -- -- 0.05 -- -- 0.05 -- 0.5

Zeta-Cypermethrin 14 0.7 -- -- -- -- 14 0.7 1
Page	

38

Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Cress (ppm) Cress, Garden (ppm) Watercress (ppm)

Compound US Codex EU US Codex EU US Codex EU

Abamectin 0.1 -- 0.1 0.1 -- 0.1 -- -- --

Acetamiprid 3 -- 3 3 -- 3 -- -- --

Acibenzolar-S-methyl 0.25 -- 0.02 0.25 -- 0.02 -- -- --

Azoxystrobin 30 -- 3 30 -- 3 3 -- 0.05

Bensulide 0.15 -- -- 0.15 -- -- -- -- --

Beta-cyfluthrin 6 -- 1 6 -- 1 -- -- --

Boscalid 60 30 10 60 30 10 -- -- --

Buprofezin 35 -- 0.5 35 -- 0.5 -- -- --

Captan 0.05 -- 0.02 0.05 -- 0.02 -- -- --

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 -- -- --

Chlorantraniliprole 13 20 20 13 20 20 -- -- --

Clethodim 2 -- 0.5 2 -- 0.5 -- -- --

Clothianidin 3 -- 0.1 3 -- 0.1 -- -- --

Cyfluthrin 6 -- 1 6 -- 1 -- -- --

Cymoxanil 19 -- 0.05 19 -- 0.05 -- -- --

Cyprodinil 30 -- 10 30 -- 10 20 -- 0.05

Cyromazine 7 -- 15 7 -- 15 -- -- --

d-Phenothrin 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05

Diazinon -- -- -- -- -- -- 0.05 -- 0.01

Dinotefuran 5 -- -- 5 -- -- -- -- --

Emamectin 0.1 -- 1 0.1 -- -- -- -- --

Endosulfan -- -- -- -- -- -- 2 -- 0.05

Famoxadone 25 -- 0.02 25 -- 0.02 -- -- --

Fenamidone 60 -- 2 60 -- 2 -- -- --

Fenhexamid 30 -- 30 30 -- 30 -- -- --

Flonicamid 4 -- 0.05 4 -- 0.05 -- -- --

Flubendiamide 11 -- 0.01 11 -- 0.01 -- --

Fludioxonil 30 -- 10 30 -- 10 7 10 0.05

Fluopicolide 25 -- 0.01 25 -- 0.01 -- -- --

Fluridone -- -- -- -- -- -- 0.1 -- --

Fosetyl-Al 100 -- 75 100 -- 75 -- -- --

Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- 0.1

Imidacloprid 3.5 -- 2 3.5 -- 2 3.5 -- 2

Indoxacarb 14 -- 0.02 14 -- 0.02 -- -- --

Malathion 8 -- 0.02 8 -- 0.02 0.2 -- 0.02

Mandipropamid 20 25 25 20 25 25

Metalaxyl 5 -- 0.05 5 -- 0.05

Metaldehyde -- -- -- -- -- -- 3.2 -- 0.05

Methomyl -- -- -- -- -- -- 0.2 -- 0.02

Methoxyfenozide 30 -- 0.02 30 -- 0.02 -- -- --

Myclobutanil 9 -- 0.02 9 -- 0.02 -- -- --

Permethrin 20 -- 0.05 20 -- 0.05 5 -- 0.05

Pymetrozine 0.6 -- 2 0.6 -- 2 -- -- --
Page	

39

Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Cress (ppm) Cress, Garden (ppm) Watercress (ppm)

Compound US Codex EU US Codex EU US Codex EU

Pyraclostrobin 29 -- 2 29 -- 2 -- -- --

Pyridalyl 20 -- 0.01 20 -- 0.01 -- -- --

Pyriproxyfen 3 -- 0.05 3 -- 0.05 2 -- 0.05

Sethoxydim 4 -- 0.5 4 -- 0.5 -- -- --

Spinetoram 8 -- 0.05 8 -- 0.05 8 -- 0.05

Spinosad 8 10 10 8 10 10 8 10 10

Spiromesifen 12 -- 0.02 12 -- 0.02 -- -- --

Spirotetramat 9 7 7 9 7 7 -- -- --

Tebufenozide 10 10 10 10 10 10 -- -- --

Thiamethoxam 4 -- 5 4 -- 5 -- -- --

Thiodicarb 35 -- 0.02 35 -- 0.02 -- -- --

Triflumizole 35 -- 0.1 35 -- 0.1 -- -- --

Zeta-Cypermethrin 10 0.7 2 10 0.7 2 -- -- --
Page	

40

Table 3. Tolerances established on Leaves of Root and Tuber Vegetables (Human 

Food)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Beet, Garden, Tops 

(ppm) Cassava, Leaves (ppm) Chicory, Tops (ppm)

Compound US Codex EU US Codex EU US Codex EU

2,4-D 0.1 -- 0.05 0.1 -- -- 0.1 -- 0.05

Azoxystrobin 50 -- 0.05 50 -- -- 50 -- 3

Bifenthrin 15 -- 0.05 -- -- -- -- -- --

Captan 0.05 -- 0.02 0.05 -- -- 0.05 -- 2

Carbaryl 75 -- 0.05 75 -- -- 75 -- 0.05

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- -- 0.1 -- 0.01

Clopyralid 3 -- 1 -- -- -- -- -- --

Cycloate 0.05 -- -- -- -- -- -- -- --

Cyprodinil 10 -- 10 10 -- -- 10 -- 10

d-Phenothrin 0.01 -- 0.05 0.01 -- -- 0.01 -- 0.05

Desmedipham 1 -- 0.05 -- -- -- -- -- --

Diazinon 0.7 -- 0.01 -- -- -- -- -- --

Dimethenamid 0.01 -- 0.01 -- -- -- -- -- --

EPTC 0.5 -- 0.05 -- -- -- -- -- --

Ethofumesate 5 -- 0.05 -- -- -- -- -- --

Fludioxonil 30 -- 7 30 -- -- 30 -- 10

Fluopicolide 15 -- 0.01 15 -- -- 15 -- 0.01

Fluridone 0.1 -- -- -- -- -- -- -- --

Glyphosate 0.2 -- 0.1 0.2 -- -- 0.2 -- 0.1

Imidacloprid 4 -- 0.05 4 -- -- 4 -- 1

Indoxacarb 6 -- 0.02 -- -- -- -- -- --

Malathion 8 -- 0.02 -- -- -- -- -- --

Metalaxyl 0.1 -- 0.05 15 -- -- 15 -- 1

Methomyl 6 -- 0.02 -- -- -- -- -- --

Methoxyfenozide 30 -- 0.02 30 -- -- 30 -- 0.02

Phenmedipham 0.2 -- 0.5 -- -- -- -- -- --

Propiconazole 5.5 -- 0.05 -- -- -- -- -- --

Pyraclostrobin 16 -- 0.5 16 -- -- 16 -- 2

Pyrazon 7 -- 3 -- -- -- -- -- --

Pyriproxyfen 2 -- 0.05 2 -- -- 2 -- 0.05

Spinetoram 10 -- 0.05 10 -- -- 10 -- 0.05

Spinosad 10 10 10 10 10 -- 10 10 10

Tebuconazole 7 -- 0.05 -- -- -- -- -- --

Trifluralin 0.05 -- 0.5 0.05 -- -- 0.05 -- 0.5
Page	

41

Table 3. Tolerances established on Leaves of Root and Tuber Vegetables (Human Food)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance)

Salsify, Tops (ppm)

Compound US Codex EU

2,4-D 0.1 -- --

Azoxystrobin 50 -- --

Bifenthrin -- -- --

Captan 0.05 -- --

Carbaryl 75 -- --

Carfentrazone-ethyl 0.1 -- --

Clopyralid -- -- --

Cycloate -- -- --

Cyprodinil 10 -- --

d-Phenothrin 0.01 -- --

Desmedipham -- -- --

Diazinon -- -- --

Dimethenamid -- -- --

EPTC -- -- --

Ethofumesate -- -- --

Fludioxonil 30 -- --

Fluopicolide 15 -- --

Fluridone 0.1 -- --

Glyphosate 0.2 -- --

Imidacloprid 4 -- --

Indoxacarb -- -- --

Malathion 8 -- --

Metalaxyl 15 -- --

Methomyl 0.2 -- --

Methoxyfenozide 30 -- --

Phenmedipham -- -- --

Phosphine 0.01 -- --

Propiconazole -- -- --

Pyraclostrobin 16 -- --

Pyrazon -- -- --

Pyriproxyfen 2 -- --

Spinetoram 10 -- --

Spinosad 10 10 --

Tebuconazole -- -- --

Trifluralin 0.05 -- --
Page	

42

Table 4. Leafy Greens Production in 2009 (FAOSTAT)

(FAOSTAT: http://faostat.fao.org/site/566/default.aspx, results as of April 18, 2011)

Countries/

Regions Lettuce and Chicory Spinach

Australia 7,411 ha

164,543 tonnes

1,373 ha

8,638 tonnes

New Zealand 1,241 ha

32,000 tonnes

No data

No data

United States 110,966 ha

4,104,440 tonnes

20,315 ha

369,770 tonnes

Africa 14,505 ha

281,968 tonnes

13,051 ha

133,663 tonnes

North America 115,588 ha

4,212,668 tonnes

20,977 ha

374,851 tonnes

Central America 16,715 ha

342,751 tonnes

1,255 ha

17,250 tonnes

South America 19,029 ha

274,130 tonnes

1,736 ha

27,532 tonnes

Asia 739,558 ha

15,068,739 tonnes

823,663 ha

13,780,359 tonnes

Europe 141,731 ha

3,338,412 tonnes

31,865 ha

602,250 tonnes

World Total 1,057,715 ha

23,733,803 tonnes

895,103 ha

14,958,727 tonnes

Note: This table reports only the Leafy Greens available on the FAO website.
Page	

43

Table 5. Crop Group Comparisons – Leafy Vegetables

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy vegetables); proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

1 Amaranth, VL 0460 Amaranthus spp. Amaranth Amaranthus spp. Not Listed --

2 Not Listed -- American cress Barbarea verna (Mill.) 

Asch.

Land cress

0251050

Barbarea verna

3 See Rucola -- Arugula Eruca sativa Mill. Rocket, Rucola

0251060

Eruca sativa

4 Balsam pear leaves, 

VL 0421

Momordica charantia L. Not included -- Not Listed --

5 Not Listed -- Alexanders, leaves Smyrnium olusatrum L. Not Listed --

6 Not Listed -- Aster, Indian Kalimeris indica (L.) Sch. 

Bip.

Not Listed --

7 Not Listed -- Bellflower, Chinese, 

leaves

Platycodon grandiflorus

(Jacq.) A. DC.

Not Listed --

8 See Chard Beta vulgaris L. subsp. 

vulgaris

Beet, garden, leaves Beta vulgaris L. subsp. 

vulgaris

Beet leaves

0252030

Beta vulgaris

9 Betel leaves, VL 0461 Piper betle L. [not included, 

carcinogenic]

-- Not Listed --

10 Blackjack, VL 4321 Bidens pilosa L. Blackjack Bidens pilosa L. Not Listed --

11 Box thorn, VL 0462 Lycium chinense Mill. [not included, 

mostly used for tea]

-- Not Listed --

12 Broccoli, Chinese, VB 

0401 (Group 010)

Brassica oleracea var. 

alboglabra Bailey

Broccoli, Chinese Brassica oleracea var. 

alboglabra (L.H. Bailey) 

Musil

Not Listed --

13 Broccoli raab, VL 

4327

Brassica campestris L., 

ruvo group

Broccoli raab Brassica ruvo L.H. 

Bailey

Not Listed --

14 Cassava leaves, VL 

0463

Manifot esculenta Crantz Cassava leaves Manifot esculenta Crantz Not Listed --

15 Not Listed -- Cabbage, 

Abyssinian

Brassica carinata A. 

Braun

Not Listed --
Page	

44

Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy vegetables); proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

16 Not Listed -- Cabbage, Seakale Brassica oleracea L. var. 

costata DC.

Not Listed --

17 Not Listed -- Cat’s Whiskers Cleome gynandra L. Not Listed --

18 Not Listed -- Cham-chwi Doellingeria scabra 

(Thunb.) Nees

Not Listed --

19 Not Listed -- Cham-na-mul Pimpinella calycina 

Maxim

Not Listed --

20 Not Listed -- Chayote leaves Sechium edule (Jacq.) 

Sw.

Not Listed --

21 Chard Beta vulgaris L. subsp. 

vulgaris

See Beet, garden,

leaves

Beta vulgaris L. subsp. 

vulgaris

Not Listed --

22 Chervil, VL 0465 Anthriscus cerefolium (L.)

Hoffmann

Chervil Anthriscus cerefolium (L.)

Hoffm.

Not Listed --

23 Chicory leaves (green 

and red cultivars), VL 

0469

Cichorium intybus L., var. 

foliosum Hegi

Chicory leaves Cichorium intybus L. Scarole (broad-leaf

endive)

0251030

Cichorium endiva

24 Chinese cabbage (type 

Pe-tsai), VL 0467

Brassica pekinensis

(Lour.) Ruprecht

Cabbage, Chinese (napa) included in Crop Group 5 Chinese cabbage,

0243010

Brassica pekinensis

25 See Pak-choi or 

Paksoi, VL 0466

-- Cabbage, Chinese 

(bok choy)

Brassica rapa subsp. 

chinensis (L.) Hanelt

Not Listed --

26 Choisum, VL 0468 Brassica campestris L., 

var. parachinensis

(Bailey) Sinsk.

Flowering white 

cabbage (choi sum)

Brassica rapa L. subsp.

chinensis (L.) Hanelt var.

parachinensis (L. H. 

Bailey) Hanelt

Not Listed --

27 Not Listed -- Chipilin Crotalaria longirostrata

Hook & Arn.

Not Listed --

28 Not Listed -- Chrysanthemum, 

corn

Glebionis segetum (L.) 

Fourr.

Not Listed --

29 Not Listed -- Chrysanthemum, 

edible-leaved

Glebionis spp. Not Listed --
Page	

45

Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy vegetables); proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

30 Not Listed -- Chrysanthemum, 

garland

Glebionis coronaria (L.) 

Cass. ex Spach

Not Listed --

31 Collards, see Kale Brassica oleracea L., 

convar. acephala (D. C.) 

Alef., var. acephala

Collards Brassica oleracea var. 

viridis L.

Not Listed --

32 Corn salad, VL 040 Valerianella locusta (L.) 

Laterrade

Corn salad Valerianella spp. Lamb’s lettuce

0251010

Valerianella locusta

33 Cos lettuce, VL 0510 Lactuca sativa L., var. 

romana

See leaf lettuce -- Lettuce

0251020

Lactuca sativa

34 Not Listed -- Cosmos Cosmos caudatus Kunth Not Listed --

35 Cress, Garden, VL 

0472

Lepidium satvum L. Cress, Garden Lepidium sativum L. Cress

0251040

Lepidium sativum

36 Not Listed -- Cress, Upland Barbarea vulgaris W. T. 

Aiton

Not Listed --

37 Dandelion, VL 0474 Taraxacum officinale

Weber

Dandelion Taraxacum officinale

F.H. Wigg. aggr.

Not Listed --

38 Dock, VL 0475 Rumex spp. Dock Rumex patientia L. Not Listed --

39 Not Listed -- Dol-nam-mul Sedum sarmentosum 

Bunge

Not Listed --

40 Not Listed -- Ebolo Crassocephalum 

crepidioides (Benth.) S. 

Moore

Not Listed --

41 Endive, VL 0476 Cichorium endivia L. Endive Cichorium endivia L. ssp. 

endivia

Not Listed --

42 Not Listed -- Fameflower Talinum fruticosum (L.) 

Juss.

Not Listed --

43 Not Listed -- Feather cockscomb Glinus oppositifolius (L.) 

Aug. DC.

Not Listed --

44 Not Listed -- Ferns, edible 

(fiddleheads)

Various species Not Listed --
Page	

46

Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy vegetables); proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

45 Goosefoot, VL 0477 Chenopodium spp. Lambsquarter, not 

included, weed

-- Not Listed --

46 Grape leaves, VL 

0269

Vitis vinifera L. Grape leaves, not 

included, vine

-- Not Listed --

47 Not Listed -- Good King Henry Chenopodium bonushenricus L.Not Listed --

48 Not Listed -- Hanover salad Brassica napus var. 

pabularia (DC.) Rchb.

Not Listed --

49 Not Listed -- Huauzontle Chenopodium berlandieri

Moq.

Not Listed --

50 Not Listed -- Iceplant Mesembryanthemum 

crystallinum L.

Not Listed --

51 Indian mustard, VL 

0478

Brassica juncea (L.) 

Czern. & Coss.

See mustard greens -- Not Listed --

52 Japanese greens, 

various species, VL 

0479

Chrysantheumum 

coronarium L.

See Chrysantheum, 

edible-leaves

-- Not Listed --

53 Not Listed -- Jute Corchorus spp. Not Listed --

54 Kale, VL 0480 Brassica oleracea L. 

convar. acephala (D.C.) 

Alef., var. acephala

Kale Brassica oleracea var. 

sabellica L.

Kale

0243020

Brassica oleracea

convar. acephalea,

55 Kangkung, VL 0507 Ipomoea aquatica Forsk [water spinach, not 

included]

-- Not Listed --

56 Komatsuma, VL 0481 Brassica pervirides H.L. 

Bail.

See mizuna -- Not Listed --

57 Not Listed -- Lettuce, bitter Launaea cornuta

(Hochst. ex Oliv. & 

Hiern) C. Jeffrey

Not Listed --
Page	

47

Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy vegetables); proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

58 Lettuce, Head, VL 

0482

Lactuca sativa L., var.

capitata

Lettuce, head and

leaf

Lactuca sativa L. Lettuce

0251020

Lactuca sativa

59 Lettuce, Leaf, VL 

0483

Lactuca sativa L., var. 

crispa L.

Lettuce, head and 

leaf

Lactuca sativa L. Lettuce

0251020

Lactuca sativa

60 Not Listed -- Maca Lepidium meyenii Walp. Not Listed --

61 Mallow, VL 0484 Malva verticillata L. [proposed for Herb 

and Spice crop 

group]

-- Not Listed --

62 Marsh marigold, VL 

0471

Caltha palustris L. [weed, poisonous] -- Not Listed --

63 Not Listed -- Mizuna Brassica juncea L. subsp.

nipposinica (L.H. Bailey) 

Hanelt

Leaves and sprouts of 

Brassica spp, includes 

mizuna, 0251080

Brassica spp.

64 Mustard greens, VL 

0485

Brassica juncea (L.) 

Czern & Cross ssp. 

juncea

Mustard greens Brassica juncea subspp. Red Mustard

0251070

Brassica juncea var. 

rugosa

65 Not Listed -- Mustard, tuberous 

rooted, Chinese

Brassica juncea (L.) 

Czern. subsp. napiformis 

(Pailleux & Bois) Gladis

Not Listed --

66 New Zealand spinach, 

VL 0486

Tetragonia tetragonioides

(Pallas) O. Kuntze

67 Nightshade, Black, VL 

0487

Solanum nigrum L.

68 Orach, VL 0488 Atriplex hortensis L. Orach Atriplex hortensis L. Not Listed --

69 Pak-choi or Paksoi, 

VL 0466

Brassica sinensis L. See Cabbage, 

Chinese (bok choy)

Brassica rapa subsp. 

chinensis (L.) Hanelt

Not Listed --

70 Papaya leaves, VL 

0337

Carica papaya L. [Leaves of trees not 

included]

-- Not Listed --
Page	

48

Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy vegetables); proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

71 Parsley, HH 0740, 

Group 027, Herbs

Petroselinum crispum

(Mill.) Nyman ex A.W. 

Hill

Parsley, fresh Petroselinum crispum ( 

Mill.) Nyman ex A.W. 

Hill

Not Listed --

72 Pepper leaves, VL 

0489

Piper umbellatum L. 

(Asia); P. auritum

H.B.&K.; P. sanctum

(Miq.) Schlecht. (C. and 

S. America)

[Solanaceae not 

included]

-- Not Listed --

73 Plantain leaves, VL 

0490

Plantago major L. Plantain Plantago spp. Not Listed --

74 Pokeweed, VL 0491 Phytolacca americana L. [Not included, 

poisonous]

-- Not Listed --

75 Not Listed -- Primrose, English Primula vulgaris Huds. Not Listed --

76 Purslane, VL 0492 Portulaca oleracea L., 

ssp. sativa (Haw) 

Celak.

Purslane, Garden Portulaca oleracea L. Not Listed --

77 Purslane, Winter, VL 

0493

Claytonia perfoliata

Donn ex Willd.

Purslane, Winter Claytonia perfoliata

Donn ex Willd.

Not Listed --

78 Radish leaves 

(including radish 

tops), VL 0494

Raphanus sativus L. Radish leaves Raphanus sativus L. var 

sativus

Not Listed --

79 Not Listed -- Rampion leaves Campanula rapunculus

L.

Not Listed --

80 Rape greens, VL 0495 Brassica napus L. Rape greens Brassica napus L. var.

napus

Not Listed --

81 Not Listed -- Rocket, wild Diplotaxis tenuifolia (L.) 

DC.

Not Listed --
Page	

49

Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy vegetables); proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

82 Roselle leaves, VL 

0446

Hibiscus sabdariffa L. [Not included, use 

mostly medicinal]

-- Not Listed --

83 Rucola, VL 0496 Eruca vesicaria (L.) Cav. 

ssp. sativa Mill.

See Arugula Eruca sativa Mill. Rocket, Rucola

0251060

Eruca sativa

84 Rutabaga greens, VL 

0497

Brassica napobrassica 

(L.) Mill.

Rutabaga leaves Brassica napus var. 

napobrassica (L.) Rchb.

Not Listed --

85 Salsify leaves, VL 

0498

Tragopogon porrifolium 

L.

Salsify, Black Scorzonera hispanica L. Not Listed --

86 Sea kale, VL 0499 Crambe maritime L. [Included in Stalk, Stem and Petiole: shoots 

blanched and served like asparagus]

Not Listed --

87 Senna leaves, VL 

0500

Cassia senna L. [laxative medicinal 

use]

-- Not Listed --

88 Not Listed -- Shepherd’s purse Capsella bursa-pastoris

(L.) Medik

Not Listed --

89 Sowthistle, VL 0501 Sonchus oleraceus L. Sowthistle Sonchus oleraceus L. Not Listed --

90 Spinach, VL 0502 Spinacia oleracea L. Spinach Spinacia oleracea L. Spinach

0252010

Spinacia oleracea

91 Spinach, Indian, VL 

0503

Basella alba L. Spinach, Malabar Basella alba L. Not Listed --

92 See New Zealand 

spinach

Tetragonia tetragonioides

(Pallas) O. Kuntze

Spinach, New 

Zealand

Tetragonia tetragonioides

(Pall.) Kuntze

Not Listed --

93 Sweet potato, leaves, 

VL 0508

Ipomoea batatas (L.) 

Poir.

Sweet potato, leaves Ipomoea batatas (L.) 

Lam. var. batatas

Not Listed --

94 See Chard -- Swiss chard Beta vulgaris L. subsp. 

vulgaris

Not Listed --

95 Tannia leaves, VL 

0504

Xanthosoma sagittifolium 

(L.) Schott

Tanier leaves Xanthosoma sagittifolium 

(L.) Schott

Not Listed --

96 Not Listed -- Tanier Spinach Xanthosoma brasiliense

(Desf.) Engl.

Not Listed --
Page	

50

Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy vegetables); proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

97 Taro leaves, VL 0505 Colocasia esculenta (L.) 

Schott

Taro leaves Colocasia esculenta (L.) 

Schott

Not Listed --

98 Turnip greens, VL 

0506

Brassica rapa L., var.

rapa

Turnip greens Brassica rapa L., var. rapa Not Listed --

99 Not Listed -- Ulluco leaves Ullucus tuberosus Caldas Not Listed --

100 Not Listed -- Velvet plant leaves Gynura bicolor (Roxb. ex 

Willd.) DC.

Not Listed --

101 Not Listed -- Violet, Chinese Asystasia gangetica (L.) 

T. Anderson

Not Listed --

102 Watercress Nasturtium officinale R. 

Br. and hybrids

Watercress Nasturtium officinale W. 

T. Aiton

Not Listed --

103 Not Listed -- Yam leaves Dioscorea spp. Not Listed --
Page	

51

ATTACHMENT 1. CHEMSAC PROPOSAL – MAY 5, 2010
Page	

52

AND

UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460 

OFFICE OF CHEMICAL SAFETY AND

 POLLUTION PREVENTION

MEMORANDUM

DATE: May 5, 2010

SUBJECT: Crop Grouping – Joint Proposal I: Options for Revising the Leafy 

Vegetable Crop Group 4 [40 CFR § 180.41 (c) (5)] and the Brassica 

Leafy Vegetable Crop Group 5 [(40 CFR § 180.41 (c) (6)]. 

PC Code: NA DP Barcode: NA

Decision No.: NA Registration No.: NA

Petition No.: NA Regulatory Action: Crop Grouping 

Regulation

Risk Assessment Type: None Case No.: NA

TXR No.: NA CAS No.: NA

MRID No.: NA 40 CFR: 180.41 (c) (5) and 180.41 (c) (6) 

FROM: Bill Barney, Crop Grouping Manager Chairman, ICGCC

Tracy Switek, Assistant Coordinator

IR-4 Project Headquarters

AND 

Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch 

Health Effects Division (7509P) 
Page	

53

THROUGH: William Donovan, Ph.D. and Michael Doherty, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC)

Health Effects Division (7509P) 

TO: ChemSAC,

Denise MacGillivray, PMRA, and 

Barbara Madden, Minor Use Officer, RD (7505P)

cc: IR-4 Project, Jerry Baron, Dan Kunkel, Debbie Carpenter, and Van Starner.

BACKGROUND AND ACTION REQUESTED:

As part of the Crop Grouping revision effort, William P. Barney, Crop Grouping 

Project Coordinator and Tracey Switek, Assistant Coordinator, USDA Interregional 

Research Project No. 4 (IR-4) have been researching the revision of Crop Group 4, Leafy

Vegetables, except Brassica vegetables and its subgroups and the Brassica leafy 

vegetable crop group 5 and its subgroups. During discussions with Bernie Schneider, and 

various members of the International Crop Grouping Consulting Committee several 

suggestions have come up which IR-4 would like to have ChemSAC review and provide 

their expert suggestions prior to the further development of these crop groups. 

IR-4 feels that these proposed changes would help us harmonize the crop groups 

more closely with Codex, provide flexibility to the growers, and more accurately reflect 

the pesticide residue levels on these vegetable crops. 

There are three proposals for ChemSAC to consider, and for discussion purposes 

we will list the current Crop Groups 4 and 5 in Appendix I. Appendix II shows all the 

possible changes that could occur to the Crop group 4 Leafy Vegetable, while Appendix 

III shows all the possible changes that could occur to the Crop group 5 Brassica Leafy

Vegetable.

IR-4 Proposal 1: ‘Transfer the Brassica Leafy Vegetable Subgroup 5B to Crop 

Group 4 (Leafy Vegetables except Brassica Vegetables) to form a new Subgroup 4C

(Leafy Brassica Vegetables) and rename Group 4 as Leafy Vegetable and Crop 

Group 5 as the Head and Stem Brassica Vegetable Group’.

Leafy vegetables and Brassica leafy vegetables are grouped separately in the U.S. 

crop grouping system. However, non-Brassica leafy vegetables and Brassica leafy

vegetables are similar to each other in growth pattern and leaf exposure. Brassica leafy 

vegetables more closely resemble non-Brassica leafy vegetables in this manner than they

do with Crop Subgroup 5A the Brassica head and stem vegetables with which they are 

currently grouped. One option considered was to combine the two leafy vegetables into 

one subgroup, however, after comments from a member of the ICGCC as well as 

consulting with IR-4 weed scientist Dr. Marija Arsenovic, grouping these vegetables 
Page	

54

together within a single subgroup was found to be undesirable due to potentially differing

actions of some herbicides on leafy Brassicas verses other leafy (non-Brassica) crops. 

Another option would be to make a separate Leafy Brassica greens subgroup 4C. 

This subgroup would make Group 4 more comparable to the Codex Group 013, Leafy 

vegetables (including Brassica leafy vegetables). Codex has long grouped all leafy

vegetables together and this move would allow our system to harmonize more closely 

with theirs, while still maintaining the integrity of existing herbicide registrations and 

allowing for registrations on a single subgroup for those herbicides which would 

otherwise be impractical for use on the entire group. 

The similarity of these two existing subgroups is borne out by a comparison of 

existing tolerances. Based on the existing tolerances shown in Tables 1, 2 and 3 on crop 

subgroups 4A, 5A, and 5B it is clear that the levels of residues found in Subgroup 5B 

(Leafy Brassica greens) are closer to the levels of the same chemical found in Subgroup 

4A (Leafy Greens) than those of Subgroup 5A (Brassica Head and Stem Vegetables). 

Moving the members of the Brassica Leafy Vegetables into group 4 would allow for 

greater accuracy when setting tolerances for crop groups 4 and 5. This proposed move 

has received support from members of the ICGCC, particularly due to the recent practice 

of growing Brassica and non-Brassica leafy vegetables together for “baby greens” and 

salad mixes. 

Table 1. Comparison of tolerances between Crop Subgroup 4A (Leafy greens), 

Subgroup 5A (Head and stem Brassica), and Subgroup 5B (Leafy Brassica greens).

Existing tolerances by subgroup

Subgroup:

Chemical: 4A 5B 5A

Cyprodinil 30 10 1

Fludioxonil 30 10 2

Methoxyfenozide 30 30 7

Spiromesifen 12 12 2

Tebufenozide 10 10 5

Triflumazole 35 40 8
Page	

55

Table 2. Comparisons between the Leafy Vegetable subgroups 4A, 5B, and 5A. 

Comparison of subgroup tolerances between leafy 

vegetables and Brassica vegetables

0

5

10

15

20

25

30

35

40

45

Cyprodinil

Fludioxonil

Methoxyfenozide

Spiromesifen

Tebufenozide

Triflumazole

Chemical

p

p

m

4A

5B

5A

Table 3. More Visual Comparisons between the Leafy Vegetable subgroups 4A, 5B 

and 5A. 

Comparision of subgroup tolerances between leafy

vegetables and Brassica vegetables

0

5

10

15

20

25

30

35

40

45

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

4A 5B 5A

ppm
Page	

56

ChemSAC Recommendation for Proposal 1:









IR-4 Proposal 2: ‘Add Stalk and Stem vegetables (currently orphans) to existing 

Subgroup 4B (Leaf Petioles) to form a new Subgroup 4B (Stalk, Stem, and Petiole 

Vegetables)’:

An amended Subgroup 4B would be comparable to Codex Group 017, Stalk and 

Stem Vegetables. The proposal to add stalk and stem vegetables to the existing leaf 

petiole subgroup was made to more closely harmonize with Codex. The Codex Stalk and 

Stem group contains several petiole crops, including celery and rhubarb, which are 

already members of Subgroup 4B. 

It seems to be preferable to add the stalk and stem vegetables to the existing 

subgroup, rather than to form a new separate crop group for stalk, stem, and petiole 

vegetables because many leafy vegetables are also used as stalk, stem, or petiole crops. 

In some cases the petioles and the leafs are used as separate and distinct commodities, 

and in others the plant is harvested as a stalk vegetable when very young and later is 

harvested as a leafy vegetable. In these cases, if stalk, stem, and petiole vegetables were 

in a separate crop group, a large number of these crops would also have to be Crop Group 

4, which would add a level of complexity to setting tolerances on these groups. 

Although there was not enough available data to perform a comparison on the 

existing tolerances of the stalk and stem vegetables and the petiole vegetables, the 

pesticide exposure for these crops should be very similar to each other based on the 

morphology of the structures involved. 

ChemSAC Recommendation for Proposal 2:








Page	

57

IR-4 Proposal 3: ‘Option Either Add a New Subgroup Aquatic Vegetables (4D) to 

the Leafy Vegetable Group 4 or Establish an Entirely New Crop Group Called 

Aquatic Vegetable Crop Group’.

Either making an aquatic vegetables subgroup or establish an entirely new 

Aquatic Vegetable crop group would allow for inclusion of those vegetables grown either 

partially or totally submerged. Although Codex currently places aquatic leafy vegetables 

in the same group with other leafy vegetables, we feel that these crops would be exposed 

to different pesticide use patterns. This is due to the distinctive challenges in applying 

pesticides to an aquatic system that are not present in land based agricultural systems, as 

well as to the difference that water makes in the quantity of residues found. 

Placing these crops in a separate subgroup or group would accommodate the 

different use patterns that might be required for applications on these aquatic crops as 

well as the different levels of residue that might be found due to the presence of large 

amounts of water in the system. 

Placing the aquatic vegetables in a separate subgroup would allow registrants not 

wishing to pursue tolerances on aquatic vegetables due to different registration issues to 

still seek tolerances for subgroups 4A, 4B, or 4C.

Also placing the aquatic vegetables in a new crop group would allow the group to expand 

beyond simply aquatic leafy vegetables to include other kinds of aquatic vegetables 

which might share similar challenges in crop protection and use patterns.

We seek ChemSAC recommendation in regards to the placement of the aquatic 

vegetables as either a separate crop group or a subgroup of Crop Group 4. 

ChemSAC Recommendation for Proposal 3:








Page	

58

APPENDIX I: THE CURRENT CROP GROUP 4 LEAFY VEGETABLE, 

EXCEPT BRASSICA AND CURRENT CROP GROUP 5 BRASSICA LEAFY 

VEGETABLES FOR REFERENCE PURPOSES:

CURRENT CROP GROUP 4 LEAFY VEGETABLE, EXCEPT BRASSICA:

Group Subgroups 4A 

and 4B

Representative 

Commodity Commodities

Crop Subgroup 4A: 

Leafy greens

Head lettuce, leaf 

lettuce, and spinach

Amaranth; arugula; chervil; 

chrysanthemum, edible-leaved; 

chrysanthemum, garland; corn salad; 

cress, garden; cress, upland; 

dandelion; dock; endive; lettuce; 

orach; parsley; purslane, garden; 

purslane, winter; radicchio; spinach; 

spinach, New Zealand; spinach, vine.

Crop Subgroup 4B: 

Leaf petioles Celery

Cardoon; celery; celery, Chinese; 

celtuce; fennel, Florence; rhubarb; 

Swiss chard

And 

CURRENT CROP GROUP 5 BRASSICA LEAFY VEGETABLES

Group Subgroups 5 A 

and 5B

Representative 

Commodity Commodities

Crop Subgroup 5A: 

Head and stem Brassica

Broccoli or 

cauliflower, and 

cabbage

Broccoli,; Chinese broccoli; Brussels 

sprouts; Cabbage; Chinese cabbage, 

napa; Chinese mustard cabbage; 

cauliflower; cavalo broccoli; kohlrabi

Subgroup 5B: Leafy 

Brassica greens Mustard greens

Broccoli raab; Chinese cabbage, bok 

choy; collards; kale; mizuna; mustard 

greens; mustard spinach; rape greens
Page	

59

APPENDIX II. POSSIBLE CHANGES TO CROP GROUP 4 LEAFY VEGETABLE.

Revised Group 4: Leafy 

Vegetables 

Representative 

Commodity Commodities1

Revised Subgroup 4A: Leafy 

Greens Leaf lettuce and spinach 

Alexanders; amaranth; amaranth, Chinese; 

arugula; aster, Indian; beet, leaves; 

bellflower, Chinese; bitter melon (leaves); 

blackjack; cassava (leaves); cat’s whiskers; 

celtuce (leaves); chervil; chicory (radicchio 

leaves and Belgian endive); chipilin; 

chrysanthemum, edible-leaved; 

chrysanthemum, garland; corn salad; cosmos; 

cowpea; cress, garden; cress, upland; 

dandelion; dock; dokudami; ebolo; endive; 

fameflower; feather cockscomb; fern, edible; 

foo yip; good-king-henry; gourd, edible 

(leaves); grains of selim; hibiscus, sunset; 

honewort; huauzontle; jute; lambsquarter; 

lettuce; lettuce, bitter; lettuce, head; lettuce, 

leaf; maca (leaves); mallow; marshmarigold; 

milk thistle; mugwort, white; nettle, 

nightshade, African; okra (leaves); orach; pak 

waan; paragrass; parsley; parsnip (leaves); 

pennywort, Asiatic; pepper leaf; perilla; 

primrose, English; pumpkin (leaves); 

pumpkin, fluted (leaves); purslane, garden; 

purslane, winter; radish (leaves); radish, 

Oriental (leaves); rampion (leaves); rhodiola; 

rocket, wild; roselle (leaves); salsify (leaves), 

salsify, black (leaves) spinach; spinach, 

buffalo; spinach, Malabar (formerly spinach,

vine), spinach, Tanier; spinach, New 

Zealand; sweet potato, leaves; Swiss chard, 

leaves, Ullucu, leaves; velvet plant; violet, 

Chinese; watercress, leaves; yam, true, leaves

Revised Subgroup 4B: Stalk, 

Stem, and Leaf Petiole 

Vegetables 

Celery 

Agave (stalk); alexanders (petiole); arracacha 

(stems); asparagus; asparagus, sea; bamboo 

(shoots), burdock, edible; cardoon; celery; 

celery, Chinese; celtuce (stem); fennel, 

Florence; fuki; garlic (stalk); kale, sea; 

knotweed; mioga; rhubarb; Swiss chard 

(petioles), udo, watercress (above-ground 

rhizome functioning as a stem)

New Subgroup 4C: Brassica 

Leafy Vegetables Mustard greens

Broccoli raab; cabbage, Chinese (bok choy); 

collards; kale; mizuna; mustard greens; 

mustard spinach; rape greens

New Subgroup 4D: Aquatic 

Leaf Vegetables

Or

New Crop Group: Aquatic 

Vegetables

Water spinach

Bamboo, water; caltrop, water; cattail, 

common; dropwort, water; euryale; lotus 

leaves; spinach, water; watershield, white 

snowflake 

1: All commodities in these subgroups are subject to changes or additions pending further research. 
Page	

60

APPENDIX III. POSSIBLE CHANGES TO CROP GROUP 5 BRASSICA LEAFY 

VEGETABLE TO BECOME HEAD AND STEM BRASSICA GROUP. 

Head and Stem 

Brassica Group 5 - 10

Representative 

Commodity Commodities

No Subgroups

Broccoli or 

cauliflower, and 

cabbage

Broccoli,; Chinese broccoli; Brussels 

sprouts; Cabbage; Chinese cabbage, 

napa; Chinese mustard cabbage; 

cauliflower; cavalo broccoli; kohlrabi
Page	

61

ATTACHMENT 2. CHEMSAC MINUTES – MAY 19, 2010
Page	

62

Subject: Minutes of the 05/19/2010 ChemSAC Meeting 

To: HED’s Chemistry Interest Group

From: HED’s Chemistry Science Advisory Council (ChemSAC)

Attendees: Will Donovan (Chair), Thurston Morton (Minutes), Chris Olinger, Tom 

Bloem, Bill Drew, George Kramer, Meheret Negussie, Mike Doherty, Bernie Schneider, 

Beth Holman, Rick Loranger, Debra Rate, Dave Soderberg, Dennis McNeilly, Julie Van 

Alstine, Bonnie Cropp-Kohlligian, Doug Dotson, Barbara Madden, Andy Ertman, Ideliz 

Negron, and P. Yvonne Barnes.

Via telephone:

PMRA – Monica Lee and Denise MacGillivray

IR-4 – Tracy Switek, Bill Barney, and Kathryn Homa 

1. Minutes of 5/12/10. Approved with minor editorial comments. Concerning the last 

item of the minutes, Chris Olinger noted that all U.S. registrations of methamidophos 

have been cancelled (personal email communication, J. Schnackenbeck to C. Olinger, 

5/19/2010). 

2. [Item 2 omitted]

3. Crop Grouping proposals for possible options to revise the Leafy Vegetable Crop 

Group 4 and the Brassica Leafy Vegetable Crop Group 5 as well as create new a 

new crop group named the Leafy, Tree, and Vine Vegetable Crop Group (B. 

Schneider and IR-4). Tracy Switek, USDA IR-4 presented the two proposals.

Note that the following is not a request for approval of new crop groups but rather a 

request for feedback about some ideas for how to best revise groups 4 and 5 and/or add 

new crop group(s)/subgroup(s). The intent is that ChemSAC feedback might assist in the 

development of proposals that may be submitted at a later time.
Page	

63

IR-4 Proposal 1 considered options for revising the Leafy Vegetable and 

Brassica Leafy Vegetable Crop Groups. Option 1 proposes to transfer the Brassica Leafy

Vegetable Subgroup 5B to Crop Group 4 (Leafy Vegetables except Brassica Vegetables) 

to form a new Subgroup 4C (Leafy Brassica Vegetables) and rename Group 4 as Leafy

Vegetable and Crop Group 5 as the Head and Stem Brassica Vegetable Group. Table 1 

shows the proposed new changes to Crop Group 4 Leafy Vegetable, and Table 2 shows

all the possible changes that could occur to the Crop Group 5 Brassica Leafy Vegetable. 

The leafy vegetables and Brassica leafy vegetables are grouped separately in the U.S. 

crop grouping system. However, non-Brassica leafy vegetables and Brassica leafy

vegetables are similar to each other in growth pattern and leaf exposure. Brassica leafy

vegetables (Subgroup 4B) more closely resemble non-Brassica leafy vegetables in this 

manner than they do Crop Subgroup 5A (the Brassica head and stem vegetables) with 

which they are currently grouped. The two options are to either 1) combine the Brassica 

leafy vegetables with the leafy vegetables into one subgroup or 2) make a separate Leafy

Brassica Greens Subgroup 4C. This subgroup would make Group 4 more comparable to 

the Codex Group 013, Leafy Vegetables (including Brassica leafy vegetables). Codex 

has long grouped all leafy vegetables together and this move would allow our system to 

harmonize with this group more closely. The similarity of these two existing subgroups 

is borne out by a comparison of existing tolerances and use patterns. Based on a 

comparison of crop subgroups 4A, 5A, and 5B it is clear that the established tolerance 

levels in Subgroup 5B (Leafy Brassica Greens) are much closer to the levels of the same 

chemical found in Subgroup 4A (Leafy Greens) than those of Subgroup 5A (Brassica 

Head and Stem Vegetables). Thus moving members of the Brassica Leafy Vegetables 

into Group 4 would allow for greater accuracy when setting tolerances for both crop 

Groups 4 and 5. 

ChemSAC Recommendation for Proposal 1:

ChemSAC felt that moving the Brassica Leafy Vegetable Subgroup 4B into the 

Leafy Vegetable Group 4 would be justified by keeping it as a separate subgroup in the 

Leafy Vegetable Group 4 (Table 1). Also, ChemSAC felt that Crop Group 5 could be 

renamed the Head and Stem Brassica Vegetable Group if the Leafy Brassica Subgroup is 

moved to Crop Group 4 (Table 2). ChemSAC also recommended that further research 

into a possible Subgroup 4C: Brassica Leafy Vegetables should be made into the 

representative commodity being either mustard greens or kale to avoid trade irritants with 

Canada. 

IR-4 Proposal 2 discussed possibility of adding the stalk and stem vegetables 

(currently orphans) to the existing Subgroup 4B (Leaf Petioles) to form a new Subgroup 

4B (Stalk, Stem, and Petiole Vegetables). An amended Subgroup 4B would be 

comparable to Codex Group 017, Stalk and Stem Vegetables. This proposal to add stalk 

and stem vegetables to the existing Leaf Petiole Subgroup was made to more closely 

harmonize with Codex. The Codex Stalk and Stem Group contains several petiole crops, 

including celery and rhubarb, which are already members of Subgroup 4B. IR-4 thought 

it would be preferable to add the stalk and stem vegetables to the existing subgroup, 

rather than to form a new separate crop group for stalk, stem, and petiole vegetables 
Page	

64

because many leafy vegetables are also used as stalk, stem, or petiole crops. In some 

cases the petioles and the leafs are used as separate and distinct commodities, and in 

others the plant is harvested as a stalk vegetable when very young and later is harvested 

as a leafy vegetable. In these cases, if stalk, stem, and petiole vegetables were in a 

separate crop group, a large number of these crops would also have to be Crop Group 4, 

which would add a level of complexity to setting tolerances on these groups. 

ChemSAC Recommendation for Proposal 2:

ChemSAC agrees that combing the stem and stalk vegetables into the Leaf 

Petioles Subgroup 4B is a good idea. Also, ChemSAC agreed that the stalk, stem and 

petiole vegetables could be a separate crop group similar to Codex. However, there 

needs to be more available data to perform a comparison on the existing tolerances of the 

stalk and stem vegetables with the petiole vegetables. The pesticide exposure for these 

crops should be similar to each other based on the morphology of the structures involved. 

More data are needed before recommending celery and or asparagus as a representative 

commodity. Barbara Madden, RD, volunteered her staff to help gather comparisons of 

tolerance and use pattern data for celery and asparagus. 

IR-4 Proposal 3: Either add a new subgroup Aquatic Vegetables (4D) to the Leafy 

Vegetable Group 4 or establish an entirely new crop group, namely, Aquatic 

Vegetable Crop Group.

Either making an aquatic vegetables subgroup or establishing an entirely new 

Aquatic Vegetable crop group would allow for inclusion of those vegetables grown either 

partially or totally submerged in water. Although Codex currently places aquatic leafy

vegetables in the same group with other leafy vegetables, we feel that these crops would 

be exposed to different pesticide use patterns. This is due to the distinctive challenges in 

applying pesticides to an aquatic system that are not present in land based agricultural 

systems, as well as to the difference that water makes in the quantity of residues found. 

Placing these crops in a separate subgroup or group would accommodate the 

different use patterns that might be required for applications on these aquatic crops as 

well as the different levels of residue that might be found due to the presence of large 

amounts of water in the system. 

IR-4 is seeking ChemSAC recommendation in regards to the placement of the 

aquatic vegetables as either a separate crop group or a subgroup of Crop Group 4. 

ChemSAC Recommendation for Proposal 3:

ChemSAC in general recommends that aquatic vegetables should be in a separate 

crop group rather than making it a separate subgroup in the Leafy Vegetable Crop Group 

4. This would recognize its unique growing conditions over conventional land grown 

leafy vegetables, and avoid exceptions to the Leafy Vegetable Group 4 since one aquatic 

vegetable would have to be a representative commodity in Crop Group 4. ChemSAC 
Page	

65

also recommends considering what aquatic crop makes the best representative 

commodity instead of water spinach. Seaweed was also named as a possible aquatic 

crop. 

TABLE 1: POSSIBLE CHANGES TO CROP GROUP 4-10 LEAFY VEGETABLE.

Revised Group 4-10: Leafy 

Vegetables 

Representative 

Commodity

Commodities being researched and 

ChemSAC Notes

Revised Subgroup 4A: Leafy 

Greens Leaf lettuce and spinach List of commodities deleted for the minutes. 

Revised Subgroup 4B: Stalk, 

Stem, and Leaf Petiole 

Vegetables 

Celery or Asparagus 

proposed

List of commodities deleted for the minutes. 

ChemSAC agrees with combing the stem and 

stalk vegetables into a crop subgroup 

provided more information is developed for 

residue comparisons in both of these crops. 

New Subgroup 4C: Brassica 

Leafy Vegetables Mustard greens or kale

Current commodities are: Broccoli raab; 

cabbage, Chinese (bok choy); collards; kale; 

mizuna; mustard greens; mustard spinach; 

rape greens.

ChemSAC agrees that the Brassica leafy 

vegetable subgroup 5B could be transferred 

to crop group 4C. Further research should be 

made into the representative commodity 

being either mustard greens or kale to avoid 

trade irritants with Canada. 

New Subgroup 4D: Aquatic 

Leaf Vegetables

Or

New Crop Group: Aquatic 

Vegetables

Water spinach

Bamboo, water; caltrop, water; cattail, 

common; dropwort, euryale water; lotus 

leaves; spinach, water; watershield, white 

snowflake 

ChemSAC recommends further investigation 

into an appropriate representative crop, and 

addition of other aquatic crops such as taro 

leaves and seaweed. Also, ChemSAC favors 

a new crop group for aquatics over it being a 

separate crop subgroup in crop group 4. 
Page	

66

TABLE 2: POSSIBLE CHANGES TO CROP GROUP 5 BRASSICA LEAFY 

VEGETABLE TO BECOME HEAD AND STEM BRASSICA GROUP 5 -10. 

Head and Stem 

Brassica Group 5-10

Representative 

Commodity Commodities

No Subgroups

Broccoli or 

cauliflower, and 

cabbage

Broccoli,; Chinese broccoli; Brussels 

sprouts; Cabbage; Chinese cabbage, 

napa; Chinese mustard cabbage; 

cauliflower; cavalo broccoli; kohlrabi

IR-4 Proposal IR-4: Establish an entirely new crop group separate from the Leafy 

Vegetable Group 4 and the Brassica Leafy Vegetable Group 5 that would contain 

Edible Leaves of Trees, Shrubs, and Vines.

In the course of researching the revision of Crop Group 4, Leafy Vegetables 

(except Brassica vegetables) and its subgroups, many new crops were discovered or 

proposed for inclusion that either do not fit the traditional definition of leafy vegetables, 

or do not fit into the existing subgroups (Crop Groups 4 or 5 or any of its subgroups). 

The existing members of Crop Group 4 are all relatively small, herbaceous plants grown 

as vegetables for their leaves or petioles. However, there are many economically and 

nutritionally valuable leafy vegetable crops which do not fit this description. Many of 

these are trees, shrubs, or very large vines which are valued for their edible leaves (see 

Table 3 for what the crop group may look like). Although they are technically leaf 

vegetables, they can be expected to require very different pesticide use patterns and 

exhibit different residues than the smaller, low to the ground herbaceous plants which 

currently make up Crop Group 4: Leafy Vegetables (except Brassica Leafy Vegetables) 

and Crop Subgroup 5B Leafy Brassica Greens. Their uses also may vary some from 

salad type vegetables such as banana leaves that are wrapped around food and cooked, 

and grape leaves which are used widely in Mediterranean cooking and filled with rice 

before cooking and eaten whole. IR-4 would like ChemSAC advice regarding formation 

of this proposed new crop group.
Page	

67

TABLE 3: Proposed New Crop Group - Leafy Tree, Shrub, and Vine Vegetable.

ChemSAC Recommendation for Proposal 4:

In general ChemSAC was opposed to establishing a new crop group for Edible 

Leaves of Trees, Shrubs, and Vines because the proposed commodities may be too 

variable in use patterns and too minor to be internationally traded, making the selection 

of a standard representative commodity for all these unique types of growth problematic. 

However, with increasing availability of ethnic crops in U.S. stores (particularly Asian, 

Hispanic, Caribbean, and Middle Eastern), analysis of food consumption trends is 

recommended before keeping these crops as distinct orphans.

Group Name Proposed Representative 

Commodity Proposed Commodities

Leafy Tree, Shrub, and 

Vine Vegetables Group Grape, leaves

Agathi; banana, leaves; 

banana, Abyssinian; 

baobab, bitterleaf; chaya; 

Chinese toon; goji, leaves; 

grape, leaves; horseradish 

tree; papaya, leaves
Page	

68

ATTACHMENT 3. SYMPOSIUM PROPOSAL 
Page	69

Root and Tuber and Leafy Vegetables

Workgroup # 1

IR-4/USDA Crop Grouping Symposium

7-8 October 2002

Arlington, Virginia

Chair: Dan Kunkel

Co-Chairs: Tom Bloem, Hong Chen, Doug Dotson, Mary Lamberts, Yuen-Shaung NG, Ray Ratto.

Workgroup #1’s mission was to review, evaluate and validate established Crop Groups 1, 2, 3, 4, 5, and

the proposed Crop Group A to include additional crops.

 

 Note: The established Crop Groups reflected the US EPA’s 40 CFR 180.41, Health Canada’s Pest Management 

Regulatory Agency’s Directive 98-02 and Mexico’s Crop Grouping System which are identical. 
Page	70

Crop Group 4. Leafy Vegetables (Except Brassica Vegetables)

Crop Groups

US = 4 Canada = 4 Codex = VL Mexico = 4

Author’s Classification of Leafy Vegetables (Except Brassica

Vegetables)

Crop Groups

US = 4 Canada = 4 Codex = VL Mexico = 4

Rep. Commodities Established Commodities Validate:

Y/N Proposed Commodity Additions/Changes

Validate:

Y/N

Celery, Head 

lettuce,

Leaf lettuce, and

Spinach

Amaranth (Chinese spinach) (014) Y Amaranth/Chinese (014) 

CG 4D + 4A

Y

Arugula (roquette) (033) Y Amaranth/leafy (016) Y

Cardoon (125) Y Arugula (033) Y

Celery (138) Y Chicory (153,231) Y

Celery/Chinese (139) Y Comfrey (189) Y

Celtuce (334) Y Coriander (cilantro) (181) Y

Chervil (148) Y Coriander/false (192) CULANTRO Y

Chrysanthemum/edible-leaved (156) Y Dock (224, 557, 558) Y

Chrysanthemum/garland (156) Y Fameflower ((235) WATER LEAF Y

Corn salad (194) Y Fenugreek (240) Y

Cress/garden (202) Y Fern/edible (241) Y

Cress/upland (203) Y Good-king-Henry (259) Y

Dandelion (218) Y Gow kee (263) Y

Dock (sorrel) (224 557, 558) Y Ice plant (291) Y

Endive (escarole) (231) Y Japanese honewort (301) Y

Fennel/Florence (239) Y Jute/nalta (310) FRUIT ALSO EATEN Y

Lettuce/head and leaf (333) Y Kale/sea (312) Y

Orach (426) Y Lettuce (333) Y

Parsley (439) Y Lettuce/celery (334) Y

Purslane/garden (498) Y Lettuce/head (335) Y

Purslane/winter (499) Y Lettuce/leaf (336) Y

Radicchio (red chicory) (153) Y Marshmarigold (364) Y

Rhubarb (512) Y Plantain (043, 475) Y

Spinach (569) Y Pokeweed (483) Y

Spinach/New Zealand (570) Y Sorrel/French (557) Y
Page	71

Spinach/vine (571) MALABAR Y Sorrel/garden (558) Y

Swiss chard (595) Y Water dropwort (644) Y

Water spinach (645) Y

Watercress (647) Y

Amaranth (Chinese spinach) covered in Amaranth/Chinese 

(014)

Y

Arugula (roquette) covered in Arugula (033) Y

Chrysanthemum/garland covered in Chrysanthemum/edibleleaved (156)Y

Subgroups (Established and Proposed) for Crop Group # 4:

4A – Leafy Greens (Established)

4B – leaf petiole (Established)

4C – Aquatic Leaf and Stem (Proposed)

4D – Edible Ferns (Proposed)

4E – Lettuce (Proposed as outlined in 4.44)

4F – Spinach (Proposed as outlined in 4.45)

Subgroups for Crop Group 4: Leafy Vegetables (Except Brassica Vegetables) 

Subgroup 4A. Leafy Greens Subgroup (Established)

Rep. Commodities Commodities Validate: 

Y/N

Head lettuce and

leaf lettuce, and 

spinach

Amaranth (Chinese spinach); arugula; chervil; chrysanthemum/edible-leaved; chrysanthemum/garland; corn 

salad; cress/garden; cress/upland; dandelion; dock; endive; lettuce; orach; parsley; purslane/garden; 

purslane/winter; radicchio; spinach; spinach/New Zealand; spinach/vine

New: Chicory; Comfrey; Coriander(cilantro); Coriander/false; Fameflower; Fenugreek; Fern/edible;Good-kingHenry;Gow kee;Ice plant; Jute/nalta; Kale/sea; Marshmarigold; Plantain; Pokeweed; Sorrel/French; 

Sorrel/garden; Water spinach; Watercress

Y

ADDITIONS MADE BY WORKGROUP #1 TO SUBGROUP 4A; LEAFY GREENS SUBGROUP. 
Page	72

Common Name Scientific 

Name

CG/SG 

Placement

Rep Crop Edible 

Part

Person(s) 

Requesting

Comments Validate: 

Y/N

TANIER LEAVES 2 AND 4A LETTUCE AND 

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

YAM LEAVES 2 AND 4A LETTUCE AND 

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

ARRACACHA 

LEAVES

2 AND 4A LETTUCE AND 

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

HONEWORT 

LEAVES

2 AND 4A LETTUCE AND 

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

MACA LEAVES 2 AND 4A LETTUCE AND 

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

MASUHA LEAVES 2 AND 4A LETTUCE AND 

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

RAMPION LEAVES 2 AND 4A LETTUCE AND 

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

TANIER SPINACH 

LEAVES

2 AND 4A LETTUCE AND 

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

TARO LEAVES 2 AND 4A LETTUCE

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

YAUTIA LEAVES 2 AND 4A LETTUCE

SPINACH

LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

BURDOCK LEAVES 2 AND 4A LETTUCE LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

BEETS, 

TABLE(GARDEN) 

LEAVES

2 AND 4A SPINACH LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

CASSAVA LEAVES 2 AND 4A LETTUCE LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

CHICORY LEAVES 2 AND 4A SPINACH LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

DASHEEN (TARO) 

LEAVES

2 AND 4A LETTUCE LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y
Page	73

PARSNIP, LEAVES 2 AND 4A SPINACH LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

SALSIFY BLACK, 

LEAVES

2 AND 4A LETTUCE LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

SWEET POTATO 

LEAVES

2 AND 4A SPINACH LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

ULLUCO LEAVES 2 AND 4A LETTUCE LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

SALSIFY LEAVES 2 AND 4A SPINACH LEAVES KUNKEL INCLUDE IN BOTH 2 

AND 4

Y

DAYLILY TOPS 4A LETTUCE

SPINACH

LEAVES KUNKEL Y

GRAPE LEAVES 4A KUNKEL Y

CORIANDER/FALSE 4A LETTUCE 

SPINACH

LEAVES KUNKEL INCLUDE CULANTRO 

IN NAME

Y

Subgroup 4B. Leaf Petioles Subgroup (Established)

Rep. Commodities Commodities Validate: 

Y/N

Celery Cardoon; celery; celery/Chinese; celtuce; fennel/Florence; rhubarb; Swiss chard

New; Japanese honewort; Water dropwort

Y

ADDITIONS MADE BY WORKGROUP #1 TO SUBGROUP 4B: LEAFY PETIOLES SUBGROUP

Common Name Scientific Name CG/SG 

Placement Rep Crop

Edible 

Part

Person(s) 

Requesting

Comments Validate: 

Y/N

CELERIAC 

LEAVES

4B CELERY LEAVES KUNKEL INCLUDE IN BOTH 2 AND 

4B

Y

YAUTIA LEAVES 4B CELERY LEAVES KUNKEL INCLUDE IN BOTH 2 AND 

4B

Y

YACON LEAVES 4B CELERY LEAVES KUNKEL INCLUDE IN BOTH 2 AND 

4B

Y

TANIER 

SPINACH

4B CELERY LEAVES KUNKEL INCLUDE IN BOTH 2 AND 

4B

Y
Page	74

TARO LEAVES 4B CELERY LEAVES KUNKEL INCLUDE IN BOTH 2 AND 

4B

Y

MAUKA LEAVES 4B CELERY LEAVES KUNKEL INCLUDE IN BOTH 2 AND 

4B

Y

CROP SUBGROUP 4C: AQUATIC LEAFY AND STEM VEGETABLES PROPOSED BY WORKGROUP #1 (Proposed)

Common 

Name

Scientific Name CG/SG 

Placemen

t

Rep Crop Edible Part Person(s) 

Requesting

Comments Validate: 

Y/N

COMMOM 

CATTAIL

TYPHA LATIFOLIA L. 4C WATERCRESS BUDS H. CHEN Y

EURYALE EURYALE FEROX SALISB. 4C WATERCRESS YOUNG 

LEAF 

STALKS

H. CHEN Y

WATER 

BAMBOO

ZIZINIA LATIFOLIA (GRISEB.) 

TURCZ. EX STAPF./Z. 

CADUCIFLORE (TURCZ.) 

HAND. –MAZZ. 

4C WATERCRESS STEMS H. CHEN Y

WILD RICE ZIZANIA AQUATICA L. 4C WATERCRESS STEMS H. CHEN Y

WATER 

CALTROP

TRAPA SPP. 4C WATERCRESS NUT-LIKE 

FRUIT, 

LEAVES & 

STEMS

H. CHEN Y

WATER 

DROPWORT

OENANTHE JAVANICA 

(BLUME) DC.

4C WATERCRESS LEAVES & 

STEMS

H. CHEN Y

WATER 

SHIELD

BRASENIA SCHREBERI J.F. 

GMELIN

4C WATERCRESS LEAVES & 

STEMS

H. CHEN Y
Page	75

WATER 

SPINACH

IPOMOEA AQUATICA 

FORSSK.

4C WATERCRESS LEAVES & 

STEMS

M.

LAMBERTS

THIS IS AN 

ADDITIONAL 

CLASSIFICATION 

SINCE THERE ARE 2 

FORMS OF THIS 

CROP. NOTE: THIS 

IS A CLASS I 

PROHIBITED PLANT 

(FL. DEPT OF ENV. 

PROTECT.) IN FL 

THOUGH IT CAN BE 

GROWN AS A 

PERMITTED CROP, 

NOT THE AQUATIC 

FORM

Y

SPIRULINA SPIRULINA 4C WATERCRESS ENTIRE 

PLANT

M.

BRAVERMA

N

AQUATIC ALGAE Y

SUBGROUP 4D: EDIBLE FERNS , PROPOSED BY WORKGROUP # 1 (Proposed)

Common Name Scientific Name CG/SG 

Placement

Rep Crop Edible Part Person(s) 

Requesting

Comments Validate: 

Y/N

BRACKEN 

FERN

PTERIDIUM AQUILINUM (L.) 

KUHN VAR. LATIUSCULUM 

(DESV.) UNDERW.EX A. 

HELLER

4D LETTUCE 

AND/OR 

SPINACH

YOUNG 

STEMS

H. CHEN BRACKEN 

FERN

Y

CINNAMON 

FERN

OSMUNDA CINNAMOMEA 

L. AND O. CINNAMOMEA L. 

VAR. ASIATICA FERNALD.

4D LETTUCE 

AND/OR 

SPINACH

YOUNG 

STEMS

H. CHEN CINNAMON 

FERN

Y

JAPANESE 

FLOWERING 

FERN

OSMUNDA JAPONICA 

THUNB.

4D LETTUCE 

AND/OR 

SPINACH

CROZIERS H. CHEN JAPANESE 

FLOWERING 

FERN

Y

OSTRICH FERN MATTEUCCIA 

STRUTHIOPTERIS (L.) 

TODARO

4D LETTUCE 

AND/OR 

SPINACH

CROZIERS H. CHEN OSTRICH 

FERN

Y
Page	76

Workgroup Worksheet

Workgroup #: ___1_________Crop Group: __4____________________________

Additions to Established Crop Groups and Subgroups

Common Name

Scientific Name Group/SG 

Placement

Rep Crop Edible 

Part

Person(s) 

Requesting

Comments Validate:

Y/N

4.1 Skullcap Scutellaria laterifolia

(Lamiaceae)

4 AND 19 Top J. Rabin 

(NJ)

Y

4.2 St. 

Johnswort

Hypericum perforatum 

(Clusiaceae)

4 Top J. Rabin 

(NJ)

Y

4.3 Huauzontle Chenopodium 

berlandieri

(Chenopodiaceae)

4, 15 and 

16

Spinach Top, seed Mexico Leaves used as spinach; 

seed used in bread; 

(Azetec Red Spinach)

Y

4.4 Spinach 

Subgroup

See comments, crop 

already in established 

crop group

4F

Spinach Top IR-4 Arugula, cress, BRASSICA 

CROP GROUP ALSO, 

dock, dandelion, parsley, 

CHICORY TOPS, etc.

Y

4.5 Warrigal 

greens

Tetragonia 

tetragonoides

(Aizoaceae)

4F

Spinach Top G. Bulow 

(Australia)

New Zealand Spinach Y

4.6 Balloon 

Flower

Platycodon grandiflorus

(Campanulaceae)

4 Root and 

top

White root is primary use. 

Young leaves eaten boiled.

Y

4.7 Watercress Rorippa nasturtiumaquaticum

(Brassicaceae)

4A Lettuce and 

Spinach

Top G. Saxena 

(FL)

Water issue vs. upland 

watercress

INCLUDE WITH 

BRASSICA

Y

4.8 Alfalfa Medicago hispida 

(Fabaceae)

4A Head & leaf 

lettuce, Spinach

Young 

shoots

H. Chen Monograph 008 Y

4.9 Cat’s 

Whiskers

Cleome gynamdra 

(Capparaceae)

4A Head & leaf 

lettuce, Spinach

Flower 

stems with 

attached 

leaves

H. Chen Y
Page	77

4.10 Chinese 

Mallow

Malva vericillata 

(Malvaceae)

4A Head & leaf 

lettuce, Spinach

Tender 

leaves and 

shoot tips

H. ChenY

4.11 Coltsfoot Tussilago farfara

(Asteraceae)

4A Head & leaf 

lettuce, Spinach

Leafstalks, 

flower 

stems & 

buds

H. ChenY

4.12 Common 

Sow Thistle

Sonchus oleraceae 

(Asteraceae)

4A Head & leaf 

lettuce, Spinach

Young 

leaves

H. ChenY

4.13 Day Lily Hemerocallis spp.

(Liliaceae)

4A Head & leaf 

lettuce, Spinach

Flower 

buds

H. Chen Monograph 221, 245Y

4.14 Cilantro Coriandrum sativum

(Apiaceae)

4A Head & leaf 

lettuce, Spinach

Leaves 

and 

petioles

H. Chen Monograph 191Y

4.15 Field Sow 

Thistle

Sonchus brachyotus

(Asteraceae)

4A Head & leaf 

lettuce, Spinach

Young 

plants and 

leaves

H. ChenY

4.16 Gynura Gynura bicolor 

(Asteraceae)

4A Head & leaf 

lettuce, Spinach

Young 

plants and 

leaves

H. ChenY

4.17 India 

Kalimeris

Kalimeris indica

(Asteraceae)

4A Head & leaf 

lettuce, Spinach

Shoots H. ChenY

4.18 (Reserved)

4.19 Vegetable 

Chryanthemum

Chryanthemum 

nankingensis 

(Asteraceae)

4A

4F

Celery

SPINACH

Leaves & 

stem

H. ChenY

4.20 Water 

Caltrop

Trapa spp.

(Cyperaceae)

4C Watercress Leaves & 

stem

H. Chen Monograph 646Y

4.21 Water 

Dropwort

Oenanthe javanica 

(Onagraceae)

4C 

4B

CELERY Leaves & 

stem

H. Chen Monograph 234Y

4.22 Water 

Shield

Brasenia schreberi 

(Cabombaceae)

4C WATERCRESS Leaves & 

stem

H. ChenY

4.23 Bracken 

Fern

Pteridium aquilinum 

var. latiusculum 

(Dennstaediaceae)

4D Young 

stems

H. Chen Monograph 241Y
Page	78

4.24 Cinnamon 

Fern

Osmunda cinnamomea 

and O. cinnamomea 

var. asiatica 

(Osmundaceae)

4D Young 

stems

H. Chen Monograph 241 Y

4.25 Japanese 

Flowering Fern

Osmunda japonica 

(Osmundaceae)

4 D Croziers H. Chen Monograph 241 Y

4.26 Ostrich 

Fern

Matteuccia 

struthiopteris 

(Dryoptericaceae)

4 D Croziers H. Chen Y

4.27 Fresh 

Herbs

Many in 19 A (See list) 4A Lettuce and 

Spinach

Tops C. Coiner 

(FL)

Move INCLUDE IN BOTH 

19A and Crop Group 4A

Y

4.28 Water 

Spinach

Ipomoea aquatica 

(Convolulaceae)

4C Lettuce and 

Spinach

Tops IR-4 Monograph (645), also 

called Ong Choy

Y

4.29 Chicory 

Dandelion

4A Lettuce Tops Ray Ratto 

(CA)

Chard Dandelion Y

4.30 English 

Primose 

Primula vulgaris 

(Primulaceae)

4A Lettuce and 

Spinach

Flowers & 

leaves

M.

Braverman

Flowers and leaves eaten 

raw

Y

4.31 Cowslip Primula veris 

(Primulaceae)

4A Lettuce and 

Spinach

Flowers & 

leaves

M.

Braverman

Flowers and leaves eaten 

raw

Y

4.32 Yerba 

Mansa

Anemopsis californica

(Saururaceae)

4A Lettuce and 

Spinach

Top M.

Braverman

Y

4.33 Grasswort Salicornia europaea 

(Salicorniaceae)

4A

AQUATIC 

LEAFY 

VEG. 4C

Lettuce and 

Spinach

Top M.

Braverman

Leaves and stems eaten 

raw or as potherb. Edible 

seeds can be used for 

edible oil

Y

4.34 Madeira 

Vine

Anredera cordifolia 

(Basellaceae)

4A Lettuce and 

Spinach

Leaves M.

Braverman

Also in root group Y

4.35 Chicory 

Leaf (Frisee)

Presently in 2 4A Lettuce and 

Spinach

Top C. Coiner 

(FL)

Add chicory leaf to 4A Y

4.36 Beet Top Presently in 2 4A Lettuce and 

Spinach

Top C. Coiner 

(FL)

Add beet top to 4A Y

4.37 Swiss 

Chard

Presently in 4B 4A Lettuce and 

Spinach

Top Ray Ratto 

(CA)

Add Swiss chard to 4A Y

4.38 Kava Leaf Piper methysticum

(C. piperaceae)

4A Lettuce and 

Spinach

Leaf M.

Braverman

Also see Crop Group 2 Y
Page	79

4.39 Fresh Mint Mentha spp.

(Lamiaceae)

4A Lettuce and 

Spinach

Leaves M.

Braverman

See monograph (382) Y

4.40 Epazote Chenopodium 

ambrosioides

(Chenopodiaceae)

4A Lettuce and 

Spinach

Leaves M.

Braverman

See monograph (232) Y

4.41 Stevia Leaf Stevia rebaudiana

(Asteraceae)

4A Lettuce and 

Spinach

Leaves M.

Braverman

Sweet Leaf

Monograph (579)

Y

4.42 Spirulina Spirulina spp.

(Oscillatoriaceae)

4A

AQUATIC

4C

Lettuce and 

Spinach

WATERCRESS

Algae M.

Braverman

Blue-green algae Y

4.43 Sunset 

Hibiscus

Abelmoschus manihot

(Malvaceae)

4A Lettuce and 

Spinach

Leaves M.

Braverman

Young leaves eaten raw, 

cooked, used to wrap 

meat.

Y

4.44 Lettuce 

Subgroup

4E Lettuce Leaves IR-4 Include head and leaf 

lettuce, endive, radicchio

Y

4.45 Spinach 

Subgroup

4F Spinach Leaves IR-4 Include amaranth, arugula, 

chervil, chrysanthemum, 

corn salad, cress, 

dandelion, Dock, endive, 

orach, parsley, purslane, 

spinach, New Zealand 

spinach.

CHICORY TOPS, 

CILANTRO, DILL. 

CONSIDER SOME 

HERBS FOR THE 4C & 

4D SUBGROUPS OR ALL 

IN 4F

Y

WORKGROUP #1 CROP GROUP #4, ADDITIONS FROM WORKGROUP

Common Name Scientific Name Group/SG

Placement

Rep Crop Edible Part Person(s) 

Requesting

Comments Validate: Y/N
Page	80

HORSERADISH 

TREE

MORINGA 

PTERYGOSPERM

A

M. OLEIFERA

4 LEAF

FLOWERS

PODS

M.

LAMBERTS

(066) Y

UDO ARALIA CONDATA CG A, WITH 

ASPARAGUS

CELERY SHOOT S. MIYAZAKI MONOGRAPH 627 YES TO 

ASPARAGUS 

+ BAMBOO 

SHOOTS

BANANA 

FLOWER

MUSA SP. 4 LETTUCE FLOWER M.

BRAVERMAN

Y

BANANA LEAF MUSA SP. 4 LETTUCE LEAF IN 

COOKING

M.

BRAVERMAN

Y

LOTUS LEAF NELUMBO 

NUCEFERA

2 AND 4 LETTUCE LEAF IN 

COOKING

M.

BRAVERMAN

Y

Crop Group 5. Brassica (Cole) Leafy Vegetables

Crop Groups

US = 5 Canada = 5 Codex = VL & VB 

Mexico = 5

Author’s Classification of Brassica (Cole) Leafy 

Vegetables

Crop Groups

US = 5 Canada = 5 Codex = VL & VB 

Mexico = 5

Rep. 

Commodities

Established Commodities Validate: 

Y/N

Proposed Commodity Additions/Changes Validate: 

Y/N

Broccoli or 

cauliflower,

Cabbage, and

Mustard greens

Broccoli (090, 136) Y Abyssinian cabbage (002) Y

Broccoli/Chinese (gai lon) 

(091)

Y Bok choy (085) Y

Broccoli raab (rapini) (092) Y Broccoli/Chinese (091) Y

Brussels sprouts (096) Y Broccoli raab (092) Y

Cabbage (105) Y Cabbage/Chinese (106) Y

Cabbage/Chinese (bok choy) 

(106)

Y Cabbage Seakale (107) Y

Cabbage/Chinese (napa) (106) Y Hanover salad (276) (UNCOMMON KALES) Y

Cabbage/Chinese mustard (gai 

choy) (397)

Y Kale/common (311) Y

Cauliflower (136) Y Mustard/wild (396) Y
Page	81

Cavalo broccolo(090) (136) Y Rape (507) Y

Collards (188) Y Turnip (greens) (625) Y

Kale (311) Y Broccoli/Chinese (Gai lon) covered in 

Broccoli/Chinese (091)

Y

Kohlrabi (319) Y Broccoli raab (rapini) covered in broccoli raab 

(092)

Y

Mizuna (397) Y Cabbage/ Chinese (bok choy) covered in Bok 

choy (085)

Y

Mustard greens (397) Y Cabbage/Chinese Mustard (Gai choy) covered 

under Mustard greens (397)

Y

Mustard spinach ((397) Y Cabbage/Chinese (napa) covered in 

Cabbage/Chinese (106)

Y

Rape greens (507) Y Cavalo broccolo covered in broccoli (090) Y

Change term from kale to kale/common (311) NO

Mizuna and Mustard Spinach covered in 

Mustard greens (397)

Y

Rape greens covered in Rape (507) Y

Subgroups (Established and Proposed) for Crop Group # 5:

5A – head and stem Brassica (Established)

5B – Leafy Brassica (Established)

5C – Broccoli (Proposed as outlined in 5.6)

Subgroups for Crop Group 5: BRASSICA (COLE) LEAFY VEGETABLES

Subgroup 5A. Head & Stem Brassica Subgroup (Established)

Rep. 

Commodities

Commodities Validate: 

Y/N

Broccoli or 

cauliflower and

cabbage

Broccoli; broccoli/Chinese; brussels sprouts; cabbage; cabbage/Chinese (napa); 

cabbage/Chinese mustard; cauliflower; cavalo broccolo; kohlrabi

Y
Page	82

Subgroup 5B. Leafy Brassica Greens Subgroup (Established)

Rep. 

Commodities

Commodities Validate: 

Y/N

Mustard greens Broccoli raab; cabbage/Chinese (bok choy);collards; kale; mizuna; mustard greens; mustard 

spinach; rape greens

New: Abyssinian cabbage; Broccoli/Chinese; Cabbage/Seakale; Hanover salad; 

Mustard/wild; Turnip (greens); Chinese cabbage

Y

ADDITIONS TO CROP SUBGROUP 5B BY WORKGROUP #1

Common Name Scientific Name Group/SG

Placement

Rep Crop Edible 

Part

Person(s) 

Requestin

g

Comments Validate: 

Y/N

FLOWERING 

CHINESE FLAT 

LEAF 

MUSTARD (397)

5B

Y

TURNIP TOPS 2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 

AND 5B

Y

RADISH TOPS 2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 

AND 5B

Y

ORIENTAL 

RADISH TOPS

2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 

AND 5B

Y

TYFON TOPS 2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 

AND 5B

Y

RUTABAGA 

TOPS

2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 

AND 5B

Y
Page	83

CANOLA 

GREENS

5B MUSTARD GREENS LEAVES KUNKEL ADD TO CROP GROUP Y

ARUGULA 

TOPS

2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH Y

CRESS 

GARDEN

5B MUSTARD GREENS LEAVES KUNKEL ADD TO CROP GROUP Y

CRESS 

UPLAND

5B MUSTARD GREENS LEAVES KUNKEL ADD TO CROP GROUP Y

Workgroup Worksheet

Workgroup #: ____1_______________Crop Group: ___5___________________________

Additions to Established Crop Groups and Subgroups

Common Name Scientific Name Group/Subgroup 

Placement

Rep Crop Edible Part Person(s) 

Requesting

Comments Validate:

Y/N

5.1 Turnip 

Greens

Brassica rapa

(Brassicaceae)

5B Mustard 

greens

Leaves IR-4 Move Turnip Greens 

from CG 2to CG 5 Y

5.2 Flat Chinese 

Cabbage

Brassica campestris 

spp.Chinensis var. 

rosularis/B. rapa var. 

parachinensis

(Brassicaceae)

5B – Leafy 

Brassica greens

Mustard 

greens

Entire plant H. Chen Monograph 085, 092, 

106, 397, 507, 625

YES FOR ALL.

Y

5.3 Flowering 

Purple Stem 

Chinese 

Cabbage

Brassica campestris

spp.Chinensis var. 

rosularis/B. rapa var. 

purpurea

(Brassicaceae)

5B – Leafy 

Brassica greens

Mustard 

greens

Stems and 

shoots

H. Chen Monograph 085, 092, 

106, 397, 507, 625 Y

5.4 Tatsoi

(Rosette bok 

choy)

Brassica rapa

(Brassicaceae)

5B Mustard 

greens

Top IR-4 Tatsoi is monograph 

085. Add CN Rosette 

Bok Choy

Y

5.5 Kale vs. 

Mustard Greens 

as rep crop

Surrogate data 5B Mustard 

greens OR

KALE

Top Canada Use Kale as rep crop 

in place of Mustard 

greens for Canada 

Crop Group 5

Y
Page	84

5.6 Broccoli or 

Cauliflower 

subgroup

New Subgroup 5C Broccoli or 

Cauliflower

Tops IR-4 Include Broccoli, 

Chinese Broccoli, 

BROCCOLI 

RAAB,Cabbage,

Cauliflower, Chinese 

mustard

BROCCOLI OR 

CAULIFLOWER

Y

Proposed Crop Group A: Stalk and Stem Vegetables

Current Crop Group

US = Miscellaneous Canada = None Codex = VS Mexico = None

Author’s Commodity List (Greenbook)

Greenbook monograph number follows the crop name Validate: 

Y/N

Airpotato (006) – NOXIOUS WEED NO

Artichoke/globe (030) Y

Asparagus (035) Y

Bamboo (042, 253) Y

Japanese knotweed (302) Y

Palm heart (432) Y

Udo (627) Y

Water bamboo (643) MOVE TO AQUATIC STALK AND STEM VEG. 4C Y

Subgroups (Proposed) for Crop Group ‘A’:

Aa – Stem (Proposed)

Ab – Stalk and Stem (Proposed)

Proposed Subgroups for Crop Group A
Page	85

Subgroup : Aa, Stem Subgroup (Proposed)

Rep. Commodities Commodities Validate:Y/N

Asparagus Airpotato; Asparagus; Bamboo; Japanese knotweed; Palm heart; Udo; Water Bamboo Y

Proposed Subgroup : Ab, Stalk and Stem Subgroup (Proposed)

Rep. Commodities Commodities Validate:Y/N

Asparagus and Artichoke Artichoke; Airpotato (COVERED UNDER YAM); Asparagus; Bamboo; Japanese 

knotweed; Palm heart; Udo; Water Bamboo

Y

Workgroup Worksheet

Workgroup #: ___1_______________ Crop Group: ___A (Stalk and Stem Vegetables)__

Additions to Proposed Crop Groups and Subgroups

Common Name Scientific Name Group/Subgro

up Placement

Rep Crop Edible Part Person(s) 

Requesting

Comments Validate

:Y/N

A.1 Bamboo 

Shoot

Bambusoideae spp. 

(Poaceae)

A Asparagus Young 

shoots

H. Chen Y

A.2 Chinese 

Toon

Toona sinensis

(Meliaceae)

A Asparagus Young 

shoots

H. Chen AI

A.3 Common 

Cattail

Typha latifolia

(Typhaceae)

A

AQUATIC

Artichoke Buds H. Chen SEE 4C Y

A.4 Euryale Euryale ferox

(Nymphaeaceae)

A

AQUATIC

Asparagus Young leaf 

stalks

H. Chen SEE 4C Y

A.5 Water 

Bamboo

Zizania latifolia/Z. 

caduciflore

(Poaceae)

A

AQUATIC

Asparagus Stems H. Chen SEE 4C Y

A.6 Wild Rice

STEM

Zizania aquatica

(Poaceae)

A

AQUATIC

Asparagus Stems H. Chen SEE 4C

MONOGRAPH 681

STEMS

Y

A.7 Asparagus Asparagus officinalis

(Liliaceae)

A Asparagus Spear A. Schreiber 

(WA)

Is Group 4 better?

NO

Y

A.8 Artichoke, 

Globe

Cynara cardunculus

(Asteraceae)

A Artichoke Buds IR-4 Monograph 031 Y
Page	86

A.9 Agave Agave spp.

(Agavaceae)

A Artichoke Base of 

plant

IR-4 COVERED BY 

OTHER CROP 

GROUP ‘M’, OR 

CUCURBITS

Y

ADDITIONS TO PROPOSED CROP GROUP A BY WORKGROUP #1

JAPANESE 

KNOTWEED

POLYGONUM 

CUSPIDATUM

A ASPARAGUS YOUNG 

STEM

MIYAZAKI MONOGRAPH 302 Y

LOTUS STEM NOLUMBO NUCIFERA A ASPARAGUS STEM M.

BRAVERRN

AN

MONOGRAPH 347 Y

MIOGA, BUD ZINGIBER MIOGA 4B AND CG A ASPARAGUS FLOWER 

BUDS AND 

YOUNG 

SHOOTS

S. MIYAZAKI GARNISH USE Y

NOPAL CACTI 

IN CACTI 

GROUP. REP. 

PRICKLY 

PEAR

SEE PROPOSED 

CROP GROUP M

Y

WG #1.6 12/16/02
Page	87

ATTACHMENT 4. MONOGRAPHS – LEAFY VEGETABLES
Page	88

(016)

1. Amaranth 

Amaranthaceae

Amaranthus spp.

1. Spiny amaranth (bledo, pakai kuku, blero, thorny pigweed, edlebur, spiny amaranth thorny amaranth, 

ci xian, épinard cochon, épinard malabre, dorniger Fuchsschwanz, Malabarspinat, katemath, bredo-bravo, 

bredo-de-espinho, carurú-de-espinho, caruru-bravo, bledo espinoso, espinaca de Malabar (GRIN, 

MARKLE)]

Amaranthus spinosus L.

1. Spleen amaranth [ibondwe, bledo, brède de Malabar, carurú, bledos malezas, pira (GRIN, 

MARKLE)]

Amaranthus dubius C. Mart. ex. Thell.

1. Slim amaranth [vlete, smooth pigweed, Prince of Wales'-feather, prince's-feather, prince's-feather 

amaranth, qian sui gu, chua, ramdana, alegría, huantli (GRIN, MARKLE)]

Amaranthus hypochondriacus L. (syn: A. frumentaceus Buch.-Ham. ex Roxb., A. hybridus var. 

erythrostachys Moq., A. hybridus var. hypochondriacus (L.) B. L. Rob., A. leucocarpus S. Watson)

1. Bush greens [bledo, red amaranth, purple amaranth, achita, African-spinach, blood amaranth, 

caterpillar amaranth, red shank, Sudan-spinach, amarante étalée, queue de renard, Rispenfuchsschwanz 

(GRIN, MARKLE)]

Amaranthus cruentus L. (syn: A. chlorostachys Willd, A. hybridus subsp. cruentus (L.) Thell, A. 

paniculatus L.)

1. Slender amaranth [green amaranth, pakai, cararu, bledo, pigweed, tropical green amaranth, zhou guo 

xian, amarante verte, grüner Amarant, bredo, carurú-comum, carurú-de-mancha, carurú-de-porco, carurúde-soldado (GRIN, MARKLE)]

Amaranthus viridis L. (syn: .A. gracilis Desf., Euxolus viridis (L.) Moq.)

2. Tropical annual herbs, some species growing up to 2 m (6.6 ft), mostly native to Central and South 

America. Several species are naturalized in the U.S., particularly A. cruentus, and many are also grown in 

Asia, India, and Africa. The taxonomy is confused, and there may be additional, obscure species also 

valued as vegetables. They typically grow erect, with fairly large, alternate leaves and bear numerous 

small flowers on terminal and axillary spikes. They also produce small, highly nutrious seeds which are 

used as a grain, much like quinoa, to which it is closely related. Types grown specifically for vegetable 

use produce less seed than those selected specifically for seed production. The foliage is used as a 

vegetable and almost exclusively eaten cooked (MARKLE, MANSFELD, GRIN, EFLORA, 

RUBATSKY, WIKIPEDIA).

3. Crop Data:

a. Season: In the U.S., grows best in summer heat (WIKIPEDIA). 

b. Cultivation: Grown primarily from seed, accepts a wide range of soils, and prefers a hot sunny 

position. Harvest either by pulling the plant from the roots or successive cuttings of the leaves 

every 7-10 days to delay flowering (PLANT FOR A FUTURE, RUBATSKY).

c. Availablity in the marketplace: Not very common in the U.S. but can be found in some ethnic 

markets. Very prevalent in Asia, Indian, and parts of Africa.

d. Preparation for cooking: Ocassionally very young leaves are eaten raw; otherwise fresh leaves 

are steamed, boiled, or sautéed (SCHNEIDER). 

e. Nutritional aspects: Rich in many essential vitamins and minerals; may be high in nitrates if 

grown on soil that has been heavily fertilized (PLANTS FOR A FUTURE, RUBATSKY)

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: No data, but several species grow as a weed in the U.S.

5. Other production regions: India, Africa, Asia, Central America, and South America (MANSFELD, 

MARKLE, RUBATSKY).

6. Use: Vegetable, pot herb, grain, fodder, dye (MARKLE, MANSFELD, EFLORA).

7. Part(s) of plant consumed: Leaves and young stems; some seeds

8. Portion analyzed/sampled: Tops (leaves and stems)
Page	89

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy Vegetables, Leafy green subgroup 4A

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables),VL 0460, Amaranth

d. EPA Crop Definition: None

10. References: GRIN, CODEX, MARKLE, MANSFELD, SCHNEIDER, RUBATSKY, WIKIPEDIA, 

PLANTS FOR A FUTURE, EFLORAS

11. Production Map: Found in all EPA production regions. 

12. Plant Codes:

a. Bayer Code: AMACR (A. cruentus and A. hybridus), AMADU (A. dubius), AMASP (A. 

spinosa), AMAVI (A. viridis), AMACH (A. hypochondriacus)
Page	90

(014)

1. Amaranth, Chinese [Joseph’s-coat, amaranto, caliloo, calilu, edible amaranth, bush greens, Chinese 

amaranth, amaranth, leafy amaranth, hon toi moi, tampala, Chinese spinach, aupa, summer-poinsettia, 

xian, amarante comestible, amarante tricolore, Gemüseamarant, math, hageito, hiyu, moco de pavo

(GRIN, MARKLE)]

Amaranthaceae

Amaranthus tricolor L. [syn: A. gangeticus L., A. melancholicus, A. gangeticus var. melancholicus

(L.), A. mangostanus, A. polygamus L., A. tricolor subsp. mangostanus (L.), A. tricolor subsp. 

tristis (L.) (GRIN)]

2. A short lived tropical annual, native to Southeast Asia. It reaches 30-90 cm (1-3 ft) tall with leaves up 

to 15.2 cm (6 in). It produces small flowers on terminal and axillary spikes, and small, edible seeds. This 

species is particularily valued for its foliage throughout Asia and the Pacific islands, from Japan to New 

Guinea. It is adapted to temperate growing climates as well as the tropics, and is escaped as a weed in 

many places, including the U.S. The color of the foliage varies greatly and some brightly colored 

varieties are grown as ornamentals. For food use varieties, leaves and young sprouts are eaten both 

cooked and fresh. The stems are also consumed in places, particularly India. This species is highly 

nutiritious and valued for food since ancient times. The seeds of this species may also be eaten as a grain, 

but this is not a common use (MARKLE, MANSFELD, WIKIPEDIA, YAMAGUCHI, PLANTS FOR A 

FUTURE). 

3. Crop Data:

a. Season, seeding to harvest: 3 to 6 weeks (MARKLE).

b. Cultivation: Propagated by seed in ligh, well drain soils. Seedlings can be transplanted after 2-3 

weeks. Mature plant spacing is 30-40 cm (12-14 in), and whole plants may be harvested when they 

reach 15-20 cm (6-8 in). Cuttings of leaves every 7-10 days increase yields and delay flowering 

(YAMAGUCHI, MARKLE).

c. Availablity in the marketplace: Can be found in the U.S. in ethnic markets or areas with a large 

Asian population. Commonly available fresh throughout Asia. 

d. Preparation for cooking: Leaves are used fresh, salted, or stewed (MANSFELD).

e. Nutritional aspects: Contains large amounts of protein, fiber, and vitamins A and C. Also 

contains high amounts of oxalic acid which inhibits the absorption of calcium and zinc should be 

avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis 

(YAMAGUCHI, WIKIPEDIA).

f. Medicinal aspects: Some folk remedy use (PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.: No data. Mainly a weed or ornamental, some cultivation for food by Asian 

immigrants on a small scale (MARKLE, MANSFELD).

5. Other production regions: Asia, particularly S and SE Asia (MANSFELD).

6. Use: Vegetable (cooked and fresh), dye, ornamental, grain, medicinal (PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Young stems and leaves. 

8. Portion analyzed/sampled: Tops (leaves and stems).

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica vegetables) group, 

Leafy greens subgroup 4A.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables),VL 0460, Amaranth

d. EPA Crop Definition: None

10. References: GRIN, CODEX, MARKLE, MANSFELD, PLANTS FOR A FUTURE, WIKIPEDIA, 

YAMAGUCHI

11. Production Map: EPA Crop Production Regions 1, 2, 3, 4, and 5

12. Plant Codes:

a. Bayer Code: AMATR
Page	91

1. Aster, Indian (PLANTS)

Asteraceae

Kalimeris indica (L.) Sch. Bip.

2. A rhizomatous perennial herb, native to southern and eastern China (particularly the Yangtze region). 

Puplish, sparsely hairy stems grow erect, up to 60 cm (23.6 in), with new shoots emerging from the 

rootstock. The leaves are alternate, wide and toothed on the end and tapering toward the base, although 

the leaf shape can vary greatly and different named types exist based on the leaves. The flower heads are 

about 2.5 cm (1 in) across, with purple-violet ray flowers and yellow tubular florets. The young shoots 

and young rosette leaves are eaten cooked, in soups, salads, or stir-fries. It is usually gathered from the 

wild and rarely cultivated, although some cultivation exist outside of Shanghai, where it is particularly

popular. It is typically found along roadsides, river banks, and lowland meadows. The whole plant, fresh 

or dried, is used medicinally and in teas in Asia (CHEN 2001, MANSFELD, HU 2005).

3. Crop Data:

a. Season, harvest: Spring, prior to flowering (CHEN 2001, HU 2005).

b. Cultivation: In the wild plants reproduce by seeding or vegetatively by tillering. Prefers damp 

soils and the foliage is not frost hardy. The root of the plant survives the winter and produces new 

shoots in the spring (CHEN 2001).

c. Availablity in the marketplace: No data in the U.S., but found locally where it is grown (HU 

2005).

d. Preparation for cooking: Plant is always cooked for culinary consumption (CHEN 2001).

e. Nutritional aspects: No data.

f. Medicinal aspects: Used in traditional asian medicine (MANSFELD, CHEN 2001).

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: Jiangsu (particularly near Shanghai), Zhejiang, and Anhui provinces of 

China (CHEN 2001).

6. Use: Vegetable, medicinal (MANSFELD 2001)

7. Part(s) of plant consumed: Young shoots/leaves before flowering

8. Portion analyzed/sampled: Young shoots/leaves before flowering

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: MANSFELD, CHEN 2001, HU 2005

11. Production Map: EPA Crop Production Region 13

12. Plant Codes:

a. Bayer Code: KASIN
Page	92

1. Blackjack [cobblers'-pegs, hairy beggar-ticks, Spanish-needles, bident hérissé, bident poilu, herbe d'aiguill, 

Zweizahn, carrapicho-de-agulha, picão-preto, bidente piloso, mozote (GRIN)]

Asteraceae

Bidens pilosa L.

2. An erect annual plant growing to 1 m (3.3 ft), growing as a weed throughout much of the tropical world, but 

also found in more temperate climates of North America. Usually hairy with opposite leaves pinnately divided 

into 3-5 leaflets with toothed margins and a winged petiole. Flowers are composite, orange or yellow and 

seeds are a prickly burr. Leaves are used as a vegetable and for medicinal purposes in parts of Asia and 

Africa. It is under some cultivation in Africa but mainly is gathered from the wild. In Africa the leaves are 

used to make sauces, and may be dried, powdered and stored through the dry season. It is one of the few 

vegetables available during the rainy season. The flowers are used in the Philippines to make alcohol 

(MANSFELD, GRUBBEN 2004, IEWF, WIKIPEDIA, PLANTS FOR A FUTURE). 

3. Crop Data:

a. Season, emergence to havest: Four to six weeks (GRUBBEN 2004).

b. Cultivation: Sow from seeds. Grows well in disturbed areas and poor soils, in full or partial sun. 

Mostly harvested from the wild (GRUBBEN 2004, PLANTS FOR A FUTURE).

c. Availablity in the marketplace: Mostly local markets in Africa and parts of Asia.

d. Preparation for cooking: Leaves are eaten fresh, cooked, or dried and ground into a powder for use 

later (GRUBBEN 2004).

e. Nutritional aspects: Good source of iodine (PLANTS FOR A FUTURE).

f. Medicinal aspects: Many uses in folk medicine, particularly to treat wounds and bacterial or fungal 

infections (PLANTS FOR A FUTURE, GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.: No data; grows as a weed in some temperate forests.

5. Other production regions: Cultivated in Nigeria, Benin, and Zimbabwe; otherwise found and used 

throughout the tropics.

6. Use: Vegetable, animal fodder, medicinal, dye, insecticide, tea, alcohol (GRUBBEN 2004, MANSFELD).

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 4321, Blackjack

d. EPA Crop Definition: None

10. References: MANSFELD, IEWF, GRUBBEN 2004, WIKIPEDIA, PLANTS FOR A FUTURE).

11.Production Map: EPA Crop Production Regions 1, 2, 3, 4, 5, 6, 8, 9, 10, 11, 12, and 13

12. Plant Codes:

a. Bayer Code: BIDPI
Page	93

1. Cat’s Whiskers [African spider-flower, bastard-mustard, feuilles caya, mozambé, acaya, mouzambi, volatín 

(GRIN)]

Cleomaceae

Cleome gynandra L. (syn: Cleome pentaphylla L., Gynandropsis gynandra (L.) Briq., Gynandropsis 

pentaphylla (L.) DC.)

2. An erect annual herb, native to Asia but naturalized throughout the tropics and is particularly grown in 

Africa. It can grow up to 1.5 m (4.9 ft) in height. The stem and leave stalks are sticky with glandular hairs. 

Leaves are palmately compound, with 3-5 leaflets. The leaf petiolie is long and the leaflets radiate from the tip 

of the leaf stalk and taper toward the base. The inflorescence is showier, with many pink or white flowers. 

The leaves are valued as a nutritious bitter vegetable in Africa, parts of Southeast Asia, and the Caribbean. 

The leaves may be eaten fresh, but due to their bitterness are usually cooked, fermented, or pickled. They may 

also be dried. They are often cooked with other African leafy vegetables, such as cowpea, amaranth, and black 

nightshade. In India it is used to flavor sauces, as a potherb, and in Thailand it is used to make a fermented 

food product called 'pak-sian-dong. The seeds may be used like mustard seeds, and also yield an edible oil 

(MANSFELD, NEW CROPS AUSTRALIA, WIKIPEDIA, PLANTZAFRICA).

3. Crop Data:

a. Season, harvest: 4-6 weeks after seedling emergence, may continue for 4-5 weeks (NEW CROPS 

AUSTRALIA).

b. Cultivation: Propagation by seed. Requires full sun, temperatures of 18-25 °C, and fertile soil from 

sandy loam to clay loam (NEW CROPS AUSTRALIA).

c. Availablity in the marketplace: Rare to unknown outside its range.

d. Preparation for cooking: Leaves are boiled, dried, pickled, or fermented (MANSFELD, NEW 

CROPS AUSTRALIA).

e. Nutritional aspects: Rich in vitamins A and C, as well as in calcium and iron (NEW CROPS 

AUSTRALIA).

f. Medicinal aspects: Used in some traditional medicines as an analgesic and anti-inflammatory (NEW 

CROPS AUSTRALIA).

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: Some cultivation Africa, Southeast Asia, the Carribbean (MANSFELD).

6. Use: Leaf vegetable, pickles, potherb, medicinal, insect repellant (MANSFELD, NEW CROPS 

AUSTRALIA).

7. Part(s) of plant consumed: Leaves and seeds.

8. Portion analyzed/sampled: Leaves. 

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, NEW CROPS AUSTRALIA, WIKIPEDIA, PLANTZAFRICA

11. Production Map: EPA Crop Production Regions 1, 2, 3, 4, 6, 8, and 13.

12. Plant Codes:

a. Bayer Code: GYAGY
Page	94

1. Cham-chwi [Shirayama-giku, chamchwi (GRIN)]

Asteraceae 

Doellingeria scabra (Thunb.) Nees (Syn: Aster scaber Thunb.)

2. Perennial herb 1-1.5 m (3.3-4.9 ft) tall native to eastern Asia. Growth habit is typical of other asters with 

large radical leaves, triangular-ovate up to 12 cm (4.7 in) long on long petioles, then progressively smaller, 

more ovate leaves with shorter petioles on branching stems above. Flowers are composite white and yellow, 

typical of the family; fruit is a small achene. In Korea and China this plant is cultivated or gathered from the 

wild for its young leaves and shoots in the early spring (JUNG 2011, MANSFELD, HU 2005, AUSSIE 

GARDENING).

3. Crop Data:

a. Season, harvest: Very early spring before bolting (JUNG 2011).

b. Cultivation: Hardy to zone 7. Succeeds in most moist, well-drained soils in a sunny or partially 

shaded position. Naturally a woodland or hillside plant. Propagated by seed or by division. Does best 

when seeds are pre-chilled prior to germination (AUSSIE GARDENING). 

c. Availability in the marketplace: Grows throughout China and east Asia, particular in northern areas. 

d. Preparation for cooking: Young basal leaves and shoots are used fresh in making salads or as a 

potherb (JUNG 2011, MANSFELD, HU 2005).

e. Nutritional aspects: No data.

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: Korea, China, Japan (HU 2005, JUNG 2011, AUSSIE GARDENING)

6. Use: Salad green, potherb (HU 2005, JUNG 2011)

7. Part(s) of plant consumed: Young leaves and shoots before bolting.

8. Portion analyzed/sampled: Young leaves and shoots before bolting.

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, JUNG 2011, MANSFELD, HU 2005, AUSSIE GARDENING

11. Production Map: No specific entry. 

12. Plant Codes:

a. Bayer Code: ASTSC (as Aster scaber)
Page	95

1. Cham-na-mul

Apiaceae

Pimpinella calycina Maxim. (syn: Aegopodium brachycarpum (Kom.) Schischk., Pimpinella 

brachycarpa (Kom.) Nakai, Pimpinella calycina var. brachycarpa Kom., Spuriopimpinella brachycarpa

(Kom.) Kitag., Spuriopimpinella calycina (Maxim.) Kitag.)

2. A perennial plant native to eastern Asia, reaching up to 1.2 m (3.9 ft) in height. Stem is erect and branched. 

Leaves are mostly glabrous and two or three times pinnate with pinnatifid leaflets, each 3-14 cm (1.2-5.5 in) 

long, ovate-rhomboid and single or doubly serrate borne on longer petioles below and nearly sessile near the 

top. Flowers are small, white, and borne in terminal compound umbels typical of the family. Fruits are tiny 

mericarps with very slight ribbing, 3 mm (0.1 in) in diameter. Cultivated and gathered from the wild as a leafy 

vegetable in Korea, and gathered from the wild in China (MANSFELD, HU 2005, JUNG 2011, EFLORAS).

3. Crop Data:

a. Season, harvest: April and June, prior to flowering (HU 2005).

b. Cultivation: Mainly gathered from the wild, prefers thickets and grassy slopes in its natural habitat 

(EFLORAS).

c. Availability in the marketplace: Local only, primarily in China and Korea.

d. Preparation for cooking: Young leaves are used in making salads and in the production of some kind 

of kimchi in Korea. In China the plants may be blanched, cut, and pickled in brine (HU 2005, JUNG 

2011, MANSFELD).

e. Nutritional aspects: No data

f. Medicinal aspects: No data

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: Eastern Russia, northeasten China, Korea, and Japan (MANSFELD)

6. Use: Leafy vegetable (fresh or cooked)

7. Part(s) of plant consumed: Tops (leaves and stems)

8. Portion analyzed/sampled: Tops (leaves and stems)

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, HU 2005, JUNG 2011, EFLORAS

11. Production Map: No specific entry. 

12. Plant Codes:

a. Bayer Code: No specific entry.
Page	96

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1. Chervil [garden chervil, cerfeuil, cerfeuil cultivé, Kerbel, cerefólio, cerafolio, perifollo (GRIN)]

Apiaceae

Anthriscus cerefolium (L.) Hoffm. (syn: Anthriscus longirostris Bertol.)

2. Chervil is a biennial plant (although often grown as an annual), native to Eurasia and northern Africa. The 

plants reach a height of 0.3-0.6 m (1-2 ft). The leaves are much compounded, in general resembling parsley. 

Garden forms with curled leaves are available. Chervil is grown for its pungent, aromatic and decorative 

leaves, which are used fresh in salads, fresh or dried as a potherbs, and as a garnish. One of the fine herbes of 

French cookery (which include basil, chives, parsley, sage, savory and tarragon), chervil has been cultivated 

since the early days of the Roman Empire. The leaves have an anise-seed flavor, and the flowers are also, 

occasionally, used as an herb (MARKLE, MANSFELD, SPICE PAGES, PLANTS FOR A FUTURE).

3. Crop Data:

a. Season, seed to first harvest: 6 to 8 weeks, and several harvests may be made (MARKLE).

b. Cultivation: Requires well drained soil and relatively cool conditions or will go quickly to seed 

(PLANTS FOR A FUTURE). 

c. Availability in the marketplace: Common in Europe, U.S., and parts of Asia and the Middle East. 

d. Preparation for cooking: Leaves are used fresh or dried (SPICE PAGES).

e. Nutritional aspects: No data.

f. Medicinal aspects: Not much used medicinally (PLANTS FOR A FUTURE).

g. Crop photos: 

4. Production in U.S.: Cultivated in the U.S. to a limited extent (MARKLE).

5. Other production regions: Cultivated in Mediterranean region and Russia (MARKLE).

6. Use: Seasoning, vegetable, garnish, ornamental (PLANTS FOR A FUTURE, MANSFELD).

7. Part(s) of plant consumed: Leaves, flowers

8. Portion analyzed/sampled: Leaves (fresh and dried)

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A and Crop Group 19 

(dried)

b. EPA Crop Group (Group & Subgroup): Crop Group 4: Leafy vegetables (except Brassica vegetables) 

group, Leaf petiole subgroup 4B; Herbs and spices (19A) (dried)

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0465, Chervil

d. EPA Crop Definition: None

10. References: GRIN, CODEX, MARKLE, MANSFELD, SPICE PAGES, PLANTS FOR A FUTURE

11. Production Map: EPA Crop Production Regions 1, 2, 5, 7, 9, 11 and 12

12. Plant Codes:

a. Bayer/EPPO Code: ANRCE
Page	97

1. Chipilin [castanet-plant, long-beak rattlepod, chipilín de comer (GRIN)]

Fabaceae

Crotalaria longirostrata Hook & Arn. 

2. An erect, subtropical perennial which grows as an annual in temperate climates. It has divided leaves with 

three, ovate and entire leaflets and a long, thin petiole. Chipilin bears dry pods, and scatters seed over a large 

range. It is considered a noxious invasive weed in the U.S. It is primarily found in Hawaii. However, in 

southern Mexico and much of Central America is is considered a tasty and nutritious leafy vegetable, both 

cultivated and gathered from the wild. It is used as a potherb to flavor soups and to add flavor and color to 

dough for tamales and other traditional dishes (MANSFELD, WIKIPEDIA, UMASS VEGETABLE, RED 

TOMATO).

3. Crop Data:

a. Season: Summer (UMASS VEGETABLE).

b. Cultivation: Direct seed or transplants if growing in an area with a shorter growing season. Not frost 

tolerant (UMASS VEGETABLE).

c. Availablity in the marketplace: Common in Central America, Mexico, and any area with a large 

number of immigrants from that region. Being researched for broader markets in the Northeast U.S. 

d. Preparation for cooking: Leaves and young shoots are nearly always eaten cooked, usually by boiling 

or sautéing. Chiplin may also be dried as a seasoning, or added to dough for flavor and color (RED 

TOMATO, MANSFELD).

e. Nutritional aspects: Rich in iron, calcium and beta carotene (RED TOMATO).

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: Massachusetts (UMASS VEGETABLE, RED TOMATO).

5. Other production regions: Throughout much of southern Mexico and Central America to Honduras. 

Exported, frozen, from Guatemala (ALLEN 2007).

6. Use: Potherb, vegetable, seasoning, food coloring (MANSFELD, RED TOMATO)

7. Part(s) of plant consumed: Leaves and young shoots

8. Portion analyzed/sampled: Leaves 

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: UMASS VEGETABLE, RED TOMATO, MANSFELD, WIKIPEDIA

11. Production Map: EPA Crop Production Region 13

12. Plant Codes:

a. Bayer Code: CVTLO
Page	98

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1. Chrysanthemum, Edible-leaved [pua-pake, margarita, crisantemo (MARKLE)]

Asteraceae 

Glebionis spp.

1. Chrysanthemum, garland [shungiku, tan o, kor tongho, chopsuey, tongho, Japanese greens, chop-sueygreen, crown daisy, garland chrysanthemum, Japanese-green, tongho, antimonio, mirabeles, moya (GRIN, 

MARKLE)]

Glebionis coronaria (L.) Cass. ex Spach (syn: Chrysanthemum coronarium L., Chrysanthemum 

coronarium var. spatiosum L. H. Bailey, Chrysanthemum roxburghii Desf., Chrysanthemum spatiosum

(L. H. Bailey) L. H. Bailey, Glebionis roxburghii (Desf.) Tzvelev)

1. Corn chrysanthemum [tangho, tongho, corn marigold, marguerite dorée, Saatwucherblume, malmequer, 

corona de Rey (GRIN, MARKLE)]

Glebionis segetum (L.) Fourr. (syn: Chrysanthemum segetum L.)

1. Tricolor chrysanthemum [shungiku]

Glebionis carinata (Schousb.) Tzvelev (syn: Chrysanthemum carinatum Schousb., Ismelia carinata

(Schousb.) Sch. Bip.)

2. Annual herbaceous plant 30-91 cm (1-3 ft) tall, originally native to the Mediterranean region, but now 

primarily grown in Asia for use as a leafy vegetable. The leaves are highly variable and there are three distinct 

varieties: small-leaf, which has feathery, deeply cut leaves, is strongly flavored, low yielding with small 

leaves and an upright growth form, and most popular in Northern China; large-leaved, which has much 

thicker, only slightly serrate leaves, bushier growth, a mild flavor, and is grown throughout China; and the 

intermediate which has moderately cut, dark green leaves, and is high yielding and tolerant of both warm and 

cool climates. The flowers are small, yellow, and resemble daisies. The radical leaves and yound tender stems 

are used fresh or cooked as a vegetable throughout China, Japan, Korea, and other Asian countries where its is 

considered a common man’s vegetable. Popular in Europe in the Middle Ages, it is now relatively rare in the 

West although beginning to gain popularity in markets with a large Asian population. The leaves are aromatic 

and become more strongly flavored and bitter the older they are, so tender young leaves are often favored. 

The flowers are also edible, although the center is very bitter so normally only the outer petals are used 

(MANSFELD, HU 2005, LARKCOM, PLANTS FOR A FUTURE, MARKLE).

3. Crop Data:

a. Season, seeding to harvest: First cuttings can be made 6-8 weeks after seeding and continue for up to 

3 months (LARKCOM).

b. Cultivation: A cool season plant, grows best in early spring and late fall. In some climates may be 

grown through the winter, outside or under protection such as hoops houses or cold frames. Grows 

readily from seeds, although cuttings may also be used. Tolerates a wide range of soil conditions and 

requires full sun. Space plants (10 cm) 4 in apart in garden, harvest multiple times by cutting back stems 

and pinching off flower buds to prevent leaves from turning bitter. May self sow (LARKCOM, 

PLANTS FOR A FUTURE, SPLITTSTOESSER).

c. Availablity in the marketplace: Common throughout much of Asia; rarer elsewhere although can be 

found in Asian speciality stores in the U.S. and other countries. 

d. Preparation for cooking: Young leaves and stems are used fresh in salads, to flavor soups and stocks, 

boiled, or stir-fried. In Japan, Chrysanthemum greens are used in tempura (LARKCOM).

e. Nutritional aspects: Rich in vitamin B and other minerals (KITAZAWA SEED).

f. Medicinal aspects: Various traditional remedies, particularly disorders of the stomach (PLANTS FOR 

A FUTURE).

g. Crop Photos:

4.Production in U.S.: No data, but some cultivation in home gardens around the Boston area (HU 2005). 

5. Other production regions: China, Japan, Korea (MARKLE).

6. Use: Pot herb, salad green, vegetable, medicinal

7. Part(s) of plant consumed: Leaves and tender shoots

8. Portion analyzed/sampled: Tops
Page	99

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0479, Japanese 

greens

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, HU 2005, LARKCOM, SPLITTSTOESSER, PLANTS 

FOR A FUTURE, KITAZAWA SEED

11. Production Map: EPA Crop Production Regions 1, 2, 3, 4, 5, 10, 11, and 12

12. Plant Codes:

a. Bayer Code: CHYCO (C. coronarium), CHYSE (C. segetum)
Page	100

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1. Corn salad

Valerianaceae

Valerianella spp.

1. Lamb’s lettuce [fetticus, European corn salad, mache, doucette, lechuga de campo, valérianelle, Feldsalat, 

Rapunzel, alface (GRIN)]

Valerianella locusta (L.) (syn: Valeriana locusta L., Valerianella olitoria (L.) Pollich)

1. Italian Corn salad [hairy-fruited cornsalad, mâche d'Italie, italienisches Rapünzchen, alface-de-Alger, 

valerianela de Italia (GRIN)]

Valerianella eriocarpa Desv.

2. Biennial herb native to Europe, North Africa, and Western Asia. The plant grows in a basal rosette of round 

to spoon-shaped leaves up to 6 in (15.2 cm) long. The whole rosette is never more than 1 ft (0.3 m) across. 

The rosette grows the first year, and the second year the seed stalk appears, although it may bolt the same year 

if heat is excessive. The leaves are tender, smooth, and slightly succulent, with a sweet, mild flavor and 

delicate texture. It is extensively grown in Europe and parts of China as a cool season salad vegetable, but is 

still relatively rare in the U.S., although it has become naturalized on both the east and west coasts. It is a cool 

season plant, and can be grown all year round in some cool temperate areas. Italian corn salad is somewhat 

more heat-tolerant than V. locusta, but is correspondingly more bitter. Flowers and flowering stems also edible 

(MARKLE, HU 2005, WIKIPEDIA, FLORDATA, PLANTS FOR A FUTURE).

3. Crop Data:

a. Season, seeding to harvest: 2 to 3 months (MARKLE).

b. Cultivation: Requires cool temperatures. Sow directly from seed. Seeds do not germinate in warm 

weather. Plant 2-4 weeks before last frost in spring or at time of first frost in fall. May be grown over 

winter in warmer climates. Grows well in most soils, but prefers a light, rich soil and sunny position 

(although some shade can be beneficial during warmer months). Will often self sow (PLANTS FOR A 

FUTURE, FLORIDATA).

c. Availability in the marketplace: Popular throughout Europe and parts of China. Gaining popularity in 

the U.S. in gourmet markets and high-end restaurants. 

d. Preparation for cooking: Usually eaten fresh in salads but in China sometimes stirfried 

(FLORIDATA, HU 2005).

e. Nutritional aspects: No data.

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: No data, but some production in New York, Maine, and Florida (MARKLE).

5. Other production regions: Europe and parts of China, particularly around Shanghai (MARKLE, HU 2005).

6. Use: Salad, occasionally potherb/stirfry (MARKLE).

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0470, Corn salad

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, HU 2005, WIKIPEDIA, FLORIDATA, PLANTS FOR A FUTURE

11. Production Map: EPA Crop Production Regions 1, 2, 4, 5, 7, 9, 10, 11, and 12

12. Plant Codes:

a. Bayer Code: VLLER (V. eriocarpa), VLLLO (V. locusta)
Page	101

1. Cosmos [Ulam raja, King’s salad (WIKIPEDIA)]

Asteraceae

Cosmos caudatus Kunth

2. An annual herb, found worldwide throughout the tropics and growing up to 2 m (6.6 ft) in height. It has 

much divided, deeply cut leaves and a light green, succulent stem slightly tinged with purple. The ray florets 

are white, pink, or purple. Cosmos has a distinct smell, similar to turpentine, and its edible foliage and young 

shoots have a very strong flavor. It is eaten primarily in Southeast Asia and parts of Central America, and may 

be considered a weed elsewhere. In Malayasia it is also used medicinally (MANSFELD, WIKIPEDIA, 

RUBATSKY).

3. Crop Data:

a. Season: No data. 

b. Cultivation: Requires a warm climate (WIKIPEDIA)

c. Availablity in the marketplace: Rare to unknown in this country. Mostly found in Southeast Asia, 

particularly Mayasia. 

d. Preparation for cooking: Eaten primarily, if not exclusively raw, it often used in “Ulam”, a very 

popular Malay herbal salad. 

e. Nutritional aspects: No data. 

f. Medicinal aspects: Has anti-fungal and anti-bacterial properties, and it also used for a variety of fold 

remedies (WIKIPEIDA).

g. Crop Photos:

4. Production in U.S.: Home gardens (RUBATSKY).

5. Other production regions: Indonesia, the Philippines, Malaysia, Central America (WIKIPEDIA, 

MANSFELD).

6. Use: Leafy salad green.

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: MANSFELD, WIKIPEDIA, RUBATSKY

11. Production Map: EPA Crop Production Regions 3 and 13

12. Plant Codes:

a. Bayer Code: CMSCA
Page	102

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1. Dandelion [common dandelion, pissenlit, seiyotanpopo, Chinese dandelion, diente-de-lion, Russian 

dandelion, lion’s tooth, gow gay, dent de lion, pissenlit vulgaire, Löwenzahn, dente-de-leão, achicoria amarga , 

amargón, diente de león (GRIN, MARKLE)]

Asteraceae

Taraxacum officinale F.H. Wigg. aggr. (syn: Leontodon taraxacum L., Taraxacum dens-leonis Desf., 

Taraxacum vulgare Schrank)

2. An herbaceous perennial, native to Europe and Asia but naturalized throughout much of the temperate 

world. Considered a weed in many areas. Forms a basal rosette of long, extremely toothed leaves which taper 

towards the base. Cultivated varieties have much larger rosettes than wild forms, reaching 46-61 cm (18-24 

in). The bright yellow to orange flowers are born on a hollow stem and have 40 to 100 florets per head. The 

small, ridged seeds are oblong, tapering at both ends, and attached to a silky “parachute” which catches the 

wind and disperses the seeds. The seeds and parachutes are arranged around the fruiting head to appear as a 

soft sphere when ripe. The plant typically has a long, unbranched taproot and is difficult to uproot. All parts 

of the plant contain a milky-white latex. Dandelion has long been used both medicinally and for culinary 

purposes. The flowers, foliage, and root are all consumed and have a somewhat bitter flavor. It is cultivated in 

North America, Europe, and Asia. The foliage is sometimes considered a gourmet salad green, although it is 

shunned in some places due to its prevalence as a weed. When dandelion is grown with tomatoes it has been 

found to reduce the incidence of Fusarium. It is often confused with chicory, as the names are occasionally 

used interchangeably and their leaf shape and growth forms are similar (MARKLE, MANSFELD, HU 2005, 

WIKIPEDIA, MUNRO, SASKATCHEWAN AG).

3. Crop Data:

a. Season, seeding to harvest: Young, tender leaves can be harvested in a matter of weeks. The older 

the leaves, the more bitter they become. Flowers typically in summer, but has also been known to 

flower in every month of the year (MUNRO).

b. Cultivation: An extremely hardy plant that and grows most soils and tolerates cold very well. 

Requires full sun. Can be sown very early in the spring, or sown in the fall and overwintered to provide 

greens all year round. The leaves can be tied up in a bundle several weeks before harvest to produce a 

blanched center, similar to Belgian endive. Seedlings should be thinned early, as once the root develops 

they are difficult to remove. In the winter, the roots can be brought inside and forced to sprout, new 

green growth. Some areas have regulations regarding the cultivation of dandelion, due to weed issues. 

Measures to prevent re-seeding may be required (MUNRO, SASKATCHEWAN AG, PLANTS FOR A 

FUTURE). 

c. Availability in the marketplace: Dandelion greens and dandelion wine are available in many places in 

the U.S. and Europe. The greens are fairly common in China and very popular in France. 

d. Preparation for cooking: The leaves are used fresh in salads, and cooked as a potherb or in stir-fries. 

The roots can be roasted and ground and used as a coffee substitute. They can also be eaten cooked or 

raw, like turnips, although this is rare. The flower buds can be fried into fritters or preserved in vinegar 

for use like capers. The flowers themselves are used to make dandelion wine. Both the leaves and the 

roots are used to flavor soft drinks and herbal beers. Dandelion extract is used commercially to flavor 

desserts, confections, beverages, and cheese (PLANTS FOR A FUTURE, WIKIPEDIA, MANSFELD).

e. Nutritional aspects: The leaves in particular are extremely nutritious and contain high amounts of 

Vitamin A, Vitamin C, iron and calcium, as well as thiamine and riboflavin (SASKATCHEWAN AG, 

WIKIPEDIA, PLANTS FOR A FUTURE).

f. Medicinal aspects: All parts of the plant are used medicinally, particularly the extracted latex. It is 

used as a folk remedy for many ailments, particularly stomach ailments. It is recognized as a diuretic in 

Germany. Dandelion is also very high in anti-oxidants (SASKATCHEWAN AG, PLANTS FOR A 

FUTURE).

g. Crop Photos:

4. Production in U.S.: Grown on a large scale in Florida, and cultivated elsewhere in the U.S. (MARKLE).

5. Other production regions: Cultivated in Canada, West and Central Europe, India, China, and Japan (HU 

2005, MANSFELD).
Page	103

6. Use: Potherb, salad green, vegetable, wine, medicinal, condiment, companion plant, beverage, flavoring 

(MANSFELD, SASKATCHEWAN AG, MUNRO).

7. Part(s) of plant consumed: Primarily leaves; also flowers and roots

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0474, Dandelion

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, HU 2005, PLANTS FOR A FUTURE, MUNRO, 

SASKATCHWAN AG, WIKIPEDIA

11. Production Map: All EPA Production Regions.

12. Plant Codes:

a. Bayer Code: TAROF
Page	104

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1. Dock [Spinach dock, herb patience, patience dock, hierba de la paciencia, ba tian suan mo, oseille epinard, 

romaza hortense, épinard-oseille, grande patience, oseille, patience, Gartenampfer, Gemüseampfer, azedaespinafre (GRIN, MARKLE)

Polygonaceae

Rumex patientia L. 

2. Dock is a strong growing perennial native to Southern Europe and Asia, but escaped and naturalized 

elsewhere. The stems are upright and may reach 1.5 m (5 ft) when flowering. Rosette leaves are 20-30 cm (8-

12 in) long, tapering at both ends. Stem leaves are rounded at the base, long and thin, arranged alternately 

around the reddish stem. Inflorescences are terminal panicles, with small green flowers arranged in whorls. 

The fruit is a small. 3.5 x 2.5 mm (0.14 x 0.01 in), brown, egg-shaped achene. It was long cultivated in 

Europe, China, and North America as a leafy vegetable, similar to spinach. Today, cultivation has been almost 

entirely abandoned and it is considered a weed in many places. However it is still sometimes gathered from 

the wild for use as a vegetable or for herbal remedies. In parts of China the young leaves and leafy shoots are 

still consumed (MARKLE, MANSFELD, HU 2005, EFLORAS, WIKIPEDIA).

3. Crop Data:

a. Season, harvest: Young leaves available in early spring from established roots (MARKLE).

b. Cultivation: Typically grows in waste areas, such as roadsides, old fields, and disturbed meadows 

(EFLORAS).

c. Availability in the marketplace: Mainly gathered from the wild for personal use. Seed may be 

purchased over the internet for home gardening. 

d. Preparation for cooking: Young leaves and leafy shoots are cooked, much like spinach 

(MANSFELD, MARKLE).

e. Nutritional aspects: No data.

f. Medicinal aspects: The rhizome has been used as a purgative (MANSFELD).

g. Crop Photos:

4. Production in U.S.: No data, but naturalized in North America (MARKLE).

5. Other production regions: Europe, England, China (MANSFELD)

6. Use: Pot herb greens, vegetable, medicinal (MANSFELD, MARKLE).

7. Part(s) of plant consumed: Leaves only

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0475, Dock

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, HU 2005, EFLORAS, WIKIPEDIA

11. Production Map: All EPA Production Regions except 13.

12. Plant Codes:

a. Bayer Code: RUMPA
Page	105

Dol-nam-mul [chui pen cao, whorled stonecrop, stringy stonecrop (GRIN, PLANTS, ILLINOIS 

WILDFLOWERS)]

Crassulaceae

Sedum sarmentosum Bunge

2. A perennial, creeping plant native to Asia, reaching 10-25 cm (3.9-9.8 in) tall. The thick succulent leaves 

are oblanceolate to oblong, up to 2.8 cm (1.1 in) in length, and arranged in whorls of three around the central 

stems. The flowering stems are mostly postrate and may root at nodes where they come in contact with the 

ground. The tiny yellow flowers are sessile and 5-parted and bear tiny (0.5 mm) ovoid seeds. The plant is 

fast-growing and makes excellent, attractive ground cover. In the U.S. it is known primarily as an ornamental 

plant or an escaped weed. In Asia, particularly in Korea, it is grown or gathered from the wild as a leafy 

vegetable or a medicinal plant. The whole tops are harvested prior to flowering and used in salad (JUNG 

2011, MANSFELD, ILLINOIS WILDFLOWERS).

3. Crop data

a. Season, harvest: Early spring (before May), prior to flowering (JUNG 2011).

b. Cultivation: Full sun to light shade. Does well in dry, rocky soil and can survive droughts very well. 

Often grows in open woodlands, vacant lots, roadsides, city parks, and waste ground (ILLINOIS 

WILDFLOWERS).

c. Availability in the marketplace: Found mainly in Korea as a food plant; medicinal plant in China, 

Vietnam and Korea.

d. Preparation for cooking: Leaves used fresh in salads (JUNG 2011).

e. Nutritional aspects: No data

f. Medicinal aspects: Traditional medicinal plant in Asia (MANSFELD).

g. Crop photos:

4. Production in U.S.: No data, ornamental cultivation and escaped as a weed in the eastern part of the country 

(PLANTS).

5. Other production regions: China, Korea, Vietnam (MANSFELD).

6. Use: Ornamental, ground cover, salad green, medicinal (JUNG 2011, MANSFELD, ILLINOIS 

WILDFLOWERS).

7. Part(s) of plant consumed: Tops, prior to flowering.

8. Portion analyzed/sampled: Tops, prior to flowering.

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, PLANTS, JUNG 2011, MANSFELD, ILLINOIS WILDFLOWERS

11. Production Map: EPA Crop Production Regions 1, 2, 3, 4, and 5 (PLANTS).

12. Plant Codes:

a. Bayer/EPPO Code: SEDSA
Page	106

1. Ebolo [thickhead, redflower ragleaf, fireweed (WIKIPEDIA)]

Asteraceae

Crassocephalum crepidioides (Benth.) S. Moore

2. An annual herb, native to tropical Africa but spread throughout tropical Asia and the Pacific, including 

Australia. It grows erect, up to 1.2 m (3.9 ft), and is somewhat succulent. The alternate leaves have winged 

petioles and are elliptic, 9-15 cm (3.5-5.9 in) long and 3.5-8 cm (1.4-3.1 in) wide, irregularly and sharply 

serrate. Leaves may be pinnately lobed. Inflorescence is a terminal corymb borne on loosely branch stems 

and are often nodding. Composite flowers are small and variable in color, from purple to orange-red. Fruit is 

a ribbed achene, 2 mm (0.08 in) long, dark purplish and covered in white hairs 9-12 mm (0.35-0.47 in) long, 

and are dispersed by the wind. Ebolo is prized in Africa for its foliage and stems, which is fleshy and 

mucilaginous with a flavor that is sharp, but not bitter. It used as a potherb, vegetable, and medicinal plant. It

is also eaten in China and Australia (MANSFELD, WIKIPEDIA, HU 2005, GRUBBEN 2004, FLORA OF 

ZIMBABWE).

3. Crop Data:

a. Season, seeding to harvest: First harvest is 5-6 weeks after planting. Plants can be harvested once by 

uprooting, or many times by cutting 8-10 cm (3.1-3.9 in) above the ground every 7-10 days for up to 40 

days (GRUBBEN 2004).

b. Cultivation: Propagation by seed. Seeds are typically sown by broadcast in a prepared seed bed in a 

cool spot and watered twice daily. When they reach 8-10 cm (3.1-3.9 in), they are transplanted to the 

field at a 30 cm (11.8 in) spacing. Direct seeding is rare. Prefers rich, well drained soils and in the wild 

is often weedy in waste places. Grows well under shade in tea or cocoa plantations. Can tolerate wet 

conditions but will not grow if waterlogged. Require warm temperatures. After harvest, leaves wilt 

quickly and should be placed in water to keep them fresh. Typically harvested in the early morning or 

evening to keep cool and fresh for the market (GRUBBEN 2004).

c. Availablity in the marketplace: Mainly found in local markets in urban and rural West and Central 

Africa; may also be obtainable in Australia and China.

d. Preparation for cooking: The leaves are sometimes eaten fresh, as a salad green, mainly in Australia. 

In Africa more typically a cooked vegetable, blanched and then used in soups and stews with other 

vegetables, melons, fish, or meat. In Sierra Leone, the leaves are made into a sauce with groundnut 

paste. In China it is used as a potherb (GRUBBEN 2004, HU 2005).

e. Nutritional aspects: Very nutritious green; a good source of protein, fiber, and calcium (GRUBBEN 

2004).

f. Medicinal aspects: Used widely in Africa for various remedies such as for wounds, upset stomachs, 

epilepsy, and headaches (GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: West and Central Africa (Nigera, DR Congo, Uganda, Tanzania, Camaroon, 

Ghana, Ziare and Benin), China, and Australia (GRUBBEN 2004, MANSFELD).

6. Use: Potherb, vegetable, condiment, medicinal (GRUBBEN 2004, MANSFELD)

7. Part(s) of plant consumed: Tops

8. Portion analyzed/sampled: Tops 

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: MANSFELD, HU 2005, GRUBBEN 2004, WIKIPEDIA, FLORA OF ZIMBABWE

11. Production Map: EPA Production Regions 3 and 13.

12. Plant Codes:

a. Bayer Code: CRSCR
Page	107

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1. Endive [escarole, Andijvie, chicon, chicorée endive, Endivie, endivia, chicória, escarole, escarola crespa 

(GRIN)]

Asteraceae 

Cichorium endivia L. ssp. endivia (syn: Cichorium endivia var. crispum Lam., Cichorium endivia var. 

latifolium Lam.)

2. Endive is a cool season annual plant, probaby native to the Mediterranean region and cultivated for its loose 

headed leaves. Although closely related, endive should not be confused with Belgian endive or chicory (even 

though it is sometimes sold under the name chicory). Endive is grown for its loose-headed leaves which are 

used in salads and to some extent as pot herbs. Two leaf types are grown. In the first type, commonly termed 

endive, the numerous leaves are oblong, curled and fringed. The second type, termed escarole, has broad, 

generally nearly flat leaves. Endive is a low growing, plant, most cultivars just 6-10 in (15-25.4 cm) tall, 

whereas escarole has a central "head" of smooth fleshy leaves and is larger and more upright; some cultivars to 

2 ft (0.6 m) in height. The leaves of both endive and escarole are a little more thick and chewy than those of 

lettuce. The leaves are typically bright green but depending on the cultivar may be pale green, brown, or even 

reddish along the midrib. Both types produce pale blue composite flowers on stalks, but leaves should be 

harvested prior to flowering to prevent an undesirable. To reduce some of the bitterness, endive should 

blanched (MARKLE, MANSFELD, WIKIPEDIA, FLORIDATA, SCHNEIDER 2001).

3. Crop Data:

a. Season, seeding to harvest: 3 to 3 1/2 months. (MARKLE).

b. Cultivation: Method of growing endive and escarole is similar to that for lettuce. Plants may be 

started in beds, but more generally seeds are field sown. As a cool season crop, endive usually is planted 

in early spring. Seed should be thinly sown, covered with not more than 0.8 cm (0.3 in) of finely sifted, 

mature compost humus and clean sand. Endive should be planted in rows one foot apart and thinned to 

one foot apart in the row. For a fall crop, seed must be sown in late summer. Endive require full sun to 

partial shade, and should be given plenty of moisture and feeding to promote quick growth, as that yields 

the most desirable leaves. Endive is somewhat frost tolerant (although escarole is hardier than endive 

varities), but become unedible in hot weather. To blanch the heads, they can be covered by a pot or bag, 

or tied up tightly so that no light reaches the hearts of the plants. Care should be taken that this is not 

done in damp weather or the plants will rot (FLORIDATA).

c. Availability in the marketplace: Relatively common in produce markets as a popular salad green or 

part of a salad mix. 

d. Preparation for cooking: The young leaves are picked and used fresh in salads or ocassionally as 

potherbs (MARKLE, FLORIDATA).

e. Nutritional aspects: Rich in foliate, vitamin A, potassium, and fiber (WIKIPEDIA).

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: Grown in the U.S. in the same regions where lettuce and other salad greens are 

cultivated, particularly Florida, New Jersy, New York, California, and Ohio (MARKLE).

5. Other production regions: Europe

6. Use: Mainly in salads, some as pot herb; also grown as goose fodder (MARKLE, MANSFELD).

7. Part(s) of plant consumed: Leaves 

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0476, Endive; VL 

4341, Endive, broad or plain leaves and VL 4343, Endive, curled

d. EPA Crop Definition: Endive = Escarole

10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, FLORIDATA, SCHNEIDER 2001

11. Production Map: EPA Crop Production Regions 1, 5, 10, 11, and 12.

12. Plant Codes: a. Bayer Code: CICEC
Page	108

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1. Fameflower [waterleaf, Surinam purslane, Surinam spinach, pourpier grand bois, pink purslane, verdolaga 

de playa, Ceylon-spinach, Philippine-spinach, Surinam-purslane, waterleaf, grand pourprier, Ceylonspinat , 

Javaspinat, espinaca de Java, espinaca de Surinam (GRIN, MARKLE)]

Portulacaceae

Talinum fruticosum (L.) Juss. (syn: Portulaca fruticosa L., Portulaca triangularis Jacq., Talinum 

crassifolium (Jacq.) Willd., Talinum triangulare (Jacq.) Willd.)

2. A slightly succulent perennial herb, probably native to the tropical Americas but now widespread and often 

cultivated throughout the tropics. A small upright herb, reaching up to 1 m (3.3 ft) tall. It branches readily 

with glabrous, alternate leaves that have extremely short petioles. The leaves are obvate to spatulate. The 

flowers are borne in a terminal cyme, and are small, pink, and five-parted. It is a common and important 

vegetable in Africa, South America, and the Caribbean, valued for its leaves and young sprouts. It has a 

slightly slimy texture and contains a lot of moisture. It is also considered to be a medicinal plant in many 

places. It also is used as food colorant, and as fodder for raising giant snails (MARKLE, MANSFELD, 

WIKIPEDIA, GRUBBEN 2004).

3. Crop Data:

a. Season, planting to harvest: Three weeks from planting a cutting to first harvestable growth. Up to 

four harvests 1-2 weeks apart may occur (GRUBBEN 2004).

b. Cultivation: Grows best under shade in warm, humid conditions. Propagation for commercial 

cultivation is mainly by cuttings. Although propagation by seed is possible, it is less desirable as the 

seeds are difficult to collect owing to their small size and tendency to explode when touched. Plants 

should be spaced 15 cm (5.9 in) apart if grown as a sole crop, to discourage weeds. Flameflower is often 

also used to intercrop with other plants. Water daily the first week and three times a week thereafter 

(GRUBBEN 2004).

c. Availability in the marketplace: Available throughout much of the tropics, at fresh markets or dried.

d. Preparation for cooking: Leaves are usually cooked into soups or stews, or steamed. It is often 

combined with other vegetables in sauces, and may be dried for storage and later use. It most often 

serves to complement starchy vegtables. Ocassionally the leaves are eaten fresh in salads (GRUBBEN 

2004).

e. Nutritional aspects: Rich in vitamins A and C, and in iron and calcium. Should be avoided by those 

with kidney problems or arthritis, as it contains high level oxalic acid (WIKIPEDIA). 

f. Medicinal aspects: Used in India, Camaroon, and Indonesia for various traditional remedies 

(GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.: Naturalized in Florida; grown here as an ornamental (MARKLE, MANSFELD).

5. Other production regions: Africa, India, Southeast Asia, the Philippines, Brazil, and the West Indies 

(MANSFELD).

6. Use: Salad green, vegetable, potherb, medicinal, food coloring, animal fodder (GRUBBEN 2004).

7. Part(s) of plant consumed: Young leaves and tender stems.

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, MARKLE, WIKIPEDIA, GRUBBEN 2004

11. Production Map: EPA Crop Production Regions 3 and 13.

12. Plant Codes:

a. Bayer Code: TALTR
Page	109

1. Feather cockscomb [qing xiang, red-spinach, Silber-Brandschopf, silver cockscomb, plume cockscomb 

(GRIN, WIKIPEDIA)]

Amaranthaceae

Glinus oppositifolius (L.) Aug. DC.

2. An erect annual herb probably native to tropical Asia or Africa, but now spread throughout much of the 

tropical world. In growth form and use is similar to amaranth, to which it is closely related. Plants may reach 

up to 2 m (6.7 ft) in height, with few branches, and alternate, entire leaves about 2 cm x 6 cm (0.8 x 2.4 in). 

This species, along with several others in the genus, is known for spectacular inflorescences made up of many 

tiny flowers borne in a spike or feathery cluster and brightly colored. Many varieties of this species exist for 

ornamental use, and a wide range of colors and shapes of inflorescence had been bred, from long feathery 

plumes to densely-packed clusters low to the ground that resemble velvety brain coral. This species is known 

worldwide as an ornamental. However, in Africa and parts of Asia it has also been long valued as a nutritious 

and easy-to-grow food source, mainly as a cooked vegetable in Nigeria and the surrounding areas. In addition 

it has been used for animal fodder, and to plant in fields of millet or maize to repell striga, a parasitic plant 

than can decimate the harvest of these staple crops (MANSFELD, HU 2005, NRC 2006).

3. Crop Data:

a. Season, planting to harvest: Six weeks to first harvest. Successive harvest may continue by removing 

the young leaves and terminal shoots as they appear until the plant reaches 45 cm (17.7 in) in height, at 

which point the plant becomes too stringy for consumption (NRC 2006).

b. Cultivation: Highly tolerant of both moist tropical and dry climates, and will grow in a range of soil 

types. Grows best in full sun. Susceptible to few diseases or pests. Requires warm conditions, but can 

grow in the summer in many temperate regions. Propagated by seed, usually spread via broadcast over 

the soil and then covered with a layer of straw or dry grass until rooted. Also can be sown directly into 

the ground by hand, or into pots for transplant as seedlings. Will self-sow if allowed. When the tallest 

plants reach 15 cm, they should be harvested to thin the remaining plants to 25-30 cm (9.8-11.8 in). 

These plants are the first harvest. The remaining plants can then be harvested from repeated cuttings 

until they become too large and undesireable (NRC 2006, WIKIPEDIA).

c. Availablity in the marketplace: Common in Central Africa, parts of China, Indonesia, and 

surrounding regions as food. Available through much of the rest of the world as an ornamental 

(MANSFELD, NRC 2006).

d. Preparation for cooking: The young leaves, shoots, and stems are eaten, cooked, usually in soups, 

stews, and vegetable dishes with fish or meat. The leaves may also be finely chopped for use as a 

potherb (NRC 2006, MANSFELD).

e. Nutritional aspects: Nutritional content varies with variety and location, but in general seems 

comparable to amaranth, containing high amounts of protein, as well as Vitamins A and C, and calcium 

(NRC 2006).

f. Medicinal aspects: Used for traditional medicine in SE and E Asia (MANSFELD).

g. Crop Photos:

4. Production in U.S.: Common as ornamental (NRC 2006).

5. Other production regions: Senegal, Camaroon, Nigeria, Zaire, Indonesia, China, Papua New Guinea, and 

the West Indes. 

6. Use: Vegetable, potherb, ornamental, medicinal, companion crop, dye (red leaved forms), fodder (NRC 

2006, MANSFELD).

7. Part(s) of plant consumed: Young shoots, leaves, stems, and budding flower heads. 

8. Portion analyzed/sampled: Tops of young plants

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, WIKIPEDIA, HU 2005, NRC 2006

11. Production Map: No entry

12. Plant Codes: a. Bayer Code: GUSOP
Page	110

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1. Ferns, Edible (Fiddleheads)

2. Ferns are a group of about 12,000 species of non-flowering, vascular plants which reproduce via spores. 

They were one of the earliest lineages of vascular plants, and they range in size from tiny floating aquatic 

plants to tree ferns up to 20 m in height. Many species of fern are consumed in various ways, but the most 

common species used as leafy vegetables are generally small to medium ferns, no more than 2 m in height at 

maturity, with pinnate, much divided leafy fronds. The young fronds emerge from the ground curled up and 

are harvested before they can uncurl, and are known in North America as fiddleheads. Fronds are generally 

not edible once they have uncurled. Fiddleheads are rarely cultivated and are often gathered from the wild for 

personal consumption, or sold to markets and restaurants. They have a very limited season, typically early 

spring for a short time as the fronds first emerge. Many species of fern are not edible even when young, and 

fiddleheads are usually eaten cooked as they often contain toxins which may are destroyed in the cooking 

process. The most common species of fern utilized as fiddleheads are listed below (MARKLE, WIKIPEDIA, 

AMERICAN FERN SOCIETY, UMAINE).

Black lady fern

Woodsiaceae

Deparia japonica (Thunb.) M. Kato

A woodland and lowland fern found in Japan, Korea, China, the Himalayas, Russia, and Siberia, preferring 

temperate and warm temperate climate. It is medium in size and has a creeping rhizome. The fiddleheads are 

edible. (HOSHIZAKI, HARDY FERN LIBRARY).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Bracken fern

Dennstaedtiaceae

Pteridium aquilinum (L.) Kuhn

A temperate to subtropical fern that has become an invasive weed throughout much of the world. It can grow 

in sandy, relatively dry upland habitats. Although the fiddleheads have been much consumed as a vegetable, 

primarily in Japan where it is highly prized, even the very young fronds are carcinogenic and extremely high 

rates of stomach cancer are reported in communities which consume large quantities of the fern (PLANTS 

FOR A FUTURE, HARDY FERN LIBRARY, WIKIPEDIA).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Broad buckler fern

Dryopteridaceae

Dryopteris dilatata (Hoffm.) A. Gray

A fern found in acidic, moist woodlands throughout northern and central Europe, northern Asia and 

naturalized in the Pacific Northwest of the U.S. and Canada. The fiddlehead is gathered in the early spring 

(HARDY FERN LIBRARY, ALDERLEAF WILDNERNESS COLLEGE).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Cinnamon fern

Osmundaceae

Osmundastrum cinnamomeum (L.) C. Presl

A large fern, up to 5 ft in height which grows in huge clonal colonies in wetlands and bogs throughout much of 

North America, South America, and eastern Asia. In North America it is found as far north as Labrador and as 

far south as Mexico. The young, edible fiddleheads are covered in a cinnamon-colored pubescence 

(FLORIDATA, WIKIPEDIA).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Lady fern

Woodsiaceae

Athyrium filix-femina (L.) Roth ex Mert.

A feathery fern with fronds up to 3 ft, native to much of the Northern Hemisphere’s temperate zone. It grows 

in moist, wooded areas. The young fronds contain thiaminase, an enzyme that robs the body of its vitamin B 

complex, and so should never be eaten raw. The cooking processes destroys the enzyme, and allows the 

fiddlehead to be eaten safely as a vegetable (WIKIPEIDA, MOBOT, PLANTS FOR A FUTURE).
Page	111

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Leather fern

Pteridaceae

Acrostichum aureum L.

A tropical fern, in the U.S. only in Florida and Puerto Rico. It can reach 1.8 m in height, and has tough, 

leathery fronds with wavy-margined leaflets. It is typically found near mangrove swamps and is salt-tolerant 

provided there is also adequate fresh water nearby. The fiddleheads are mucilaginous and may also be eaten 

fresh. This species is considered rare (EAT THE WEEDS, SMS).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Mother fern

Woodsiaceae 

Diplazium proliferum (Lam.) Thouars

A tropical fern native to Africa, Madagascar, Polynesia, and South-East Asia. The fronds are dark green, 

tough, only once-divided. It is found in thickets and wetlands. The fiddleheads are eaten cooked (boiled or 

steamed) or as a fresh vegetable in salad (PROTA, HOSHIZAKI).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Ostrich fern

Onocleaceae

Matteuccia struthiopteris (L.) Tod.

A large fern with fronds up to 1.7 m, native to temperate North America, Europe, and Asia. The fronds grow 

erect in clumps, forming large colonies, usually on shaded riverbanks or other moist woodland areas. Ostrich 

fern is the most popular fern used for fiddleheads in the U.S. and can even be found in some supermarkets in 

the spring. It is almost always cooked, although it can be eaten raw. It is also much consumed in Japan 

(WIKIPEDIA, PLANTS FOR A FUTURE).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Vegetable fern

Woodsiaceae

Diplazium esculentum (Retz.) Sw.

A fern of tropical Asia, introduced to North America. It grows in moist soil in woodland and in partial sun. It 

may be the most consumed fern in the world, eaten in Asia, Southeast Asia (including India), and the 

Philippines. The young fronds are stir-fried or used in salads (WIKIPEDIA, EFLORAS). 

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Zenmai

Osmundaceae

Osmunda japonica Thunb.

A medium fern with fronds to 50 cm and leaflets well spaced, native to Japan and temperate Asia. Zenmai is 

popular in Japan as a spring vegetable, and it is also eaten in India, where it is pickled (WIKIPEDIA, 

MARKLE, HARDY FERN LIBRARY).

3. Crop Data:

a. Season, planting to harvest: Perennial, harvest immature fronds in the early spring. 

b. Cultivation: 

c. Availablity in the marketplace: 

d. Preparation for cooking: 

e. Nutritional aspects: 

f. Medicinal aspects: 

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: Grown in temperature regions (YAMAGUCHI, 1983). 

6. Use: Immature fronds, called crosiers, buckhorns or fiddleheads are used in soups or boiled and served on 

toast. 
Page	112

7. Part(s) of plant consumed: Immature fronds. Note that even the very young fronds of the braken fern are 

carcinogenic and extremely high rates of stomach cancer are reported in communities which consume large 

quantities of the fern.

8. Portion analyzed/sampled: Immature frond.

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: MARKLE, WIKIPEDIA, AMERICAN FERN SOCIETY, UMAINE, HOSHIZAKI, HARDY 

FERN LIBRARY, PLANTS FOR A FUTURE, ALDERLEAF WILDNERNESS COLLEGE, FLORIDATA, 

MOBOT, EAT THE WEEDS, SMS, PROTA, EFLORAS, YAMAGUCHI 1983

11. Production Map: No entry

12. Plant Codes:

a. Bayer Code: GUSOP
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1. Good King Henry [mercury, utter, fat-hen, wild spinach, perennial goosefoot, allgood, Lincolnshire 

asparagus allgood, épinard sauvage, utter e Bon-Henri, bon Henri, utter Heinrich, wilder Mehl-spinat, 

buen Enrique, pie de ganso (GRIN, MARKLE)]

Chenopodiaceae

Chenopodium bonus-henricus L. 

2. The plant is a stout, erect, perennial herb native to Europe and now found in parts of North America as well. 

The cultivated form is indistinguishable from the wild form. It grows up to 40–80 cm (15.7-31.5 in) high. The 

leaves are 5-10 cm (1.9-3-9 in) long and broad, triangular to diamond-shaped, with a pair of broad pointed 

lobes near the base, with a slightly waxy, succulent texture. The tiny, green flowers are produced in a tall, 

nearly leafless spike 10–30 cm (3.9-11.8 in) long. Formerly very popular in Europe and colonial America, but 

has been replaced in the last 200 years by other vegetables, such as true spinach, swiss chard, and beets. Still 

sometimes grown as an heirloom vegetable and in home gardens. It is grown for the leaves, which are used 

like spinach, and the young shoots which are cooked like asparagus (MARKLE, MANSFELD, MONRO, 

WIKIPEDIA, PLANTS FOR A FUTURE).

a. Season, seeding to first harvest: About 2 months (MARKLE).

b. Cultivation: Propagated by seed. Prefers rich, well drained soil, although can succeed in most soils. 

May produce a better harvest in light shade. Young shoots may be blanched like asparagus by covering 

during the spring (MONRO, PLANTS FOR A FUTURE).

c. Availability in the marketplace: Rare, mainly home gardens in U.S., Canada, and Europe. 

d. Preparation for cooking: Leaves may be cooked like spinach, steamed, used as a potherb, or used in 

salads as a minor component with other, tastier leaves. Shoots in the spring can be cooked like 

asparagus and have a mild flavor (MANSFELD, PLANTS FOR A FUTURE, MONRO).

e. Nutritional aspects: No data

f. Medicinal aspects: Various folk remedies, mainly as a laxative (PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.: No commercial cultivation.

5. Other production regions: Possibly some cultivation in Europe and Canada (MONRO, MANSFELD).

6. Use: As pot herb for leaves, young shoots and flowers. Young shoots used as asparagus.

7. Part(s) of plant consumed: Leaves, young stems and shoots.

8. Portion analyzed/sampled: Tops

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, PLANTS FOR A FUTURE, MONRO

11. Production Map: EPA Crop Production Regions 1, 2, 5, and 9

12. Plant Codes:

a. Bayer Code: CHEBH
Page	114

1. Huauzontle [pigweed, pitseed goosefoot, Berlandiers Gänsefuß (GRIN)]

Chenopodiaceae

Chenopodium berlandieri Moq.

2. An annual herbaceous plant, found in Mexico and the southern United States, reaching up to 0.9 m (3 ft) in 

height. The leaves are spatulate to rhomboid, and often tinged slightly with red. Small, unshowy flowers are 

borne in spikes. Closely related to quinoa, the small seeds are edible and can be used as a pseudo-cereal. This 

species was historically cultivated by both people native to the Americas and European settlers of Florida, 

Louisiana, and the southwestern U.S as a source of grain. Today cultivation for its seed is rare, having been 

replaced by more desirable species, but it is still valued for it greens. Young plants are used like spinach. The 

fresh plant is said to have an unpleasant smell, which vanishes when the leaves are cooked (MANSFELD, 

GRIN, PLANTS FOR A FUTURE, TRADEWINDSFRUIT, AUSTIN 2004, TULL 1999).

3. Crop Data:

a. Season: Sow in spring in field; germinates rapidly. It is in flower from July to October, and the seeds 

ripen from August to October (PLANTS FOR A FUTURE).

b. Cultivation: Succeeds in most soils but prefers a moderately fertile soil, and requires full sun. Needs 

a relatively long growing season and is better suited to warmer climates, although it can be grown 

successfully in more temperate environments (PLANTS FOR A FUTURE, TRADEWINDS FRUIT).

c. Availablity in the marketplace: No data.

d. Preparation for cooking: Leaves and young plants are cooked, as are the inflorescences. The whole 

flower spikes are sometimes picked while still green wrapped in dough and fried. Raw leaves should 

only be eaten in small amounts due to toxicity concerns regarding the amounts of saponins and oxalic 

acid found in the raw plant (PLANTS FOR A FUTURE, MANSFELD). 

e. Nutritional aspects: No data.

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: Grows wild in the southern U.S. (MANSFELD). 

5. Other production regions: Mexico. 

6. Use: Vegetable, grain, flour, dye (MANSFELD, PLANTS FOR A FUTURE, AUSTIN 2004)

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, GRIN, PLANTS FOR A FUTURE, TRADEWINDSFRUIT, AUSTIN 

2004, TULL 1999

11. Production Map: All EPA Crop Production Regions except 13. 

12. Plant Codes:

a. Bayer Code: CHEBE
Page	115

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1. Iceplant [fig marigold, frost plant, diamond plant, midday flowers, dew plant, binghua, algazul, ficoide, 

crystalline iceplant, ficoïde crystalline, ficoïde glaciale, Eiskraut, barrilha, barrilla de Canarias, escarchada, 

escarchosa (GRIN)]

Aizoaceae

Mesembryanthemum crystallinum L. (syn: Cryophytum crystallinum (L.) N. E. Br.)

2. A perennial or annual prostrate, succulent plant native to Africa and Europe, now spread through warm parts 

of the Americas and Australia. It grows low to the ground, often shrubby with many stems, and may spread 

out to 1 m (3.3 ft) in width. The leaves are densely papillose and covered in bladder cells which accumulate 

salt and give the plant a glistening appearance. Highly tolerant of salty conditions and mainly found in coastal 

areas and salt flats. May inhibit the growth of other plants by causing the accumulations of salt in the soil, as 

when the plant dies the bladder cells begin to leach the stored salt back into the soil. Considered invasive in 

some areas, but can only establish itself in previously disturbed areas. Iceplant has been introduced in 

California to help with sand fixation. Iceplant has a mechanism which allows it to switch from C3 

photoynthesis to CAM in times of severe drought or high salinity, making it extremely hardy. The leaves are 

edible and it is cultivated as a potherb and vegetable in Central Europe, India, and the Mediterranean 

(MARKLE, MANSFELD, ANBG-WFHC, CALFLORA, CAL-IPC, CHILEFLORA).

3. Crop Data:

a. Season, seeding to harvest: Pick the leaves once plant is well established (MARKLE).

b. Cultivation: Requires full sun, does not tolerate freezing. Will grow on a wide range of soil types and 

pH. Can obtain moisture solely through condensation of coastal fog if necessary. Highly drought and 

salt tolerant. Inhibits the growth of other plants and leaves behind a mat of dead matter which may take 

several years to decay. In the U.S., hardy only in Zones 10 and 11 (ANBG-WFHC, CALFLORA, CALIPC, CHILEFLORA).

c. Availability in the marketplace: Primarily local trade where it is grown.

d. Preparation for cooking: Leaves boiled and eaten like spinach. Seeds also edible (ANBG-WFHC, 

MARKLE).

e. Nutritional aspects: No data

f. Medicinal aspects: Used in traditional medicine in South Africa (MANSFELD).

g. Crop Photos:

4. Production in U.S.: California (MARKLE, MANSFELD).

5. Other production regions: Africa, India, Chile, Central Europe, Mediterranean, Australia (MANSFELD, 

ANBG-WFHC, CHILEFLORA, MARKLE)

6. Use: Potherb, vegetable, soap, medicinal, sand fixation, soda, ornamental (MANSFELD, ANBG-WFHC, 

MARKLE).

7. Part(s) of plant consumed: Leaves. Also, edible fruit.

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, ANBG-WFHC, CALFLORA, CAL-IPC, CHILEFLORA

11. Production Map: No entry.

12. Plant Codes:

a. Bayer Code: MEKCR
Page	116

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1. Jute

Tiliaceae

Corchorus spp.

2. Annual, much-branched herb 90-120 cm tall, with various species found throughout most of the tropical and 

sub-tropical world. Leaves are 6-10 cm long, 3.5-5 cm broad, elliptic-lanceolate, apically acute or acuminate, 

glabrous, serrate, the lower serratures on each side prolonged into a filiform appendage over 6 mm long. 

Flowers are pale yellow and small black seeds borne in a capsule. Jute is best known in the U.S. as a fiber 

plant for making rope or coarse cloth for sacks. However, it is also valued in many regions, especially in 

Africa and the Middle-East, as a vegetable and is grown in many home gardens for sustenance. The leaves 

and young shoots are used at pot herbs and vegetables, and the fruit and seeds are also eaten in parts of Africa. 

The leaves are often compared to okra, being extremely mucilaginous and a natural thickening agent. There 

are many species of Corchorus which are grown both for fiber and for food around the the world. The plants 

are also used as animal fodder (MARKLE, MANSFELD, PURDUE, WIKIPEDIA).

3. Crop Data:

a. Season, planting to first harvest for food: About 3 months. Depending on conditions, the first edible 

crop may be had in as little as 1 to 21⁄2 months with subsequent cuttings each month (MARKLE).

b. Cultivation: Requires a warm climate, and some species can tolerate relatively dry conditions. In 

India, seeds of C. olitorius are sown in March-May in carefully prepared soil, plowed and cross plowed 

5 or 6 times, clay soils requiring more plowing. Cow dung and wood ashes are applied as manure. 

Rotted water hyacinth or its ashes may also be applied. Seeds are broadcast or dribbled behind the plow. 

When soils are moist, seeds may germinate in 2-3 days. If germination is bad, replowing and resowing 

is recommended. Starting at 8-25 cm tall, the seedlings are harrowed with a rake 3 to 4 times, and 

weeded 2 to 3 times. After the final weeding, plants are spaced at 10-15 by 15 cm (PURDUE, 

WIKIPEDIA).

c. Availability in the marketplace: Widely available as food throughout India, North and West Africa, 

eastern Asia.

d. Preparation for cooking: Leaves and young shoots and stems are usually cooked and eaten as a 

vegetable. Due to the thickening properties, it is most often used in soup, stews, and sauces. However it 

is also prepared as a relish, eaten in salads, and made into a tea. The fruit and seed are eaten in Zaire 

(MANSFELD, WIKIPEDIA). 

e. Nutritional aspects: The leaves are rich in beta carotene, iron, calcium, and Vitamin C (WIKIPEDIA).

f. Medicinal aspects: Contains antioxidants. Also used in a variety of traditional remedies in Africa 

(MANSFELD, WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.: Hawaii, Puerto Rico (MARKLE).

5. Other production regions: Found throughout tropical and warm areas of Asia (including India, Pakistan, 

China, Japan, and Taiwan), Africa (particularly North and West African countries), Australia, South America, 

and the Middle East (MANSFELD, MARKLE). 

6. Use: Fiber, vegetable, potherb, tea, animal fodder, medicinal (MANSFELD).

7. Part(s) of plant consumed: Leaves, occasional fruit/seed

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, PURDUE, WIKIPEDIA 

11. Production Map: EPA Crop Production Regions 1, 2, 3, 4, 6, 8, 9, 10 and 13

12. Plant Codes:

a. Bayer Code: CRGOL
Page	117

1. Lettuce, bitter

Asteraceae

Launaea cornuta (Hochst. ex Oliv. & Hiern) C. Jeffrey (syn: Launaea exauriculatus (Oliv. & Hiern) 

Amin ex Boulos, Sonchus bipontini var. exauriculatus Oliv. & Hiern, Sonchus cornutus Hochst. ex Oliv. 

& Hiern, Sonchus exauriculatus (Oliv. & Hiern) O. Hoffm.)

2. A perennial herb, found from northeast to southcentral Africa, and reaching up to 1.7 m (5.6 ft) in height. 

Stems are hollow, branched above or sometimes from the base. Leaves sessile, linear to narrowly elliptic, 

sometimes with 1-3 pairs of lobes near the base; midrib prominent beneath. Flowers are small, yellow and 

composite. Bitter lettuce is used as a cooked vegetable and is an important food source in many of the 

countries in sub-Saharan Africa. It has a very bitter taste and is often mixed with other vegetables to reduce 

the strength of the taste, or soaked in water before cooking. Bitter lettuce is also grown as fodder, and used in 

many traditional remedies. It is often gathered from the wild, or the least bitter specimens are planted in home 

gardens and propagated there to create a uniform crop (JSTOR PLANTS, FLORA OF ZIMBABWE, 

GRUBBEN 2004, SHAKLETON 2009, KEDING 2007).

3. Crop Data:

a. Season, flowering: August – September (FLORA OF ZIMBABWE).

b. Cultivation: Can be weedy and tends to grow on roadsides and disturbed lands. Can also be found in 

grasslands, hot coastal lowlands, and near lakes. Prefers sandy, relatively dry soil but will grow in many 

other conditions. Propagation is usually vegetative, by splitting the plant at the roots to produce multiple 

plantlets (JSTOR PLANTS, GRUBBEN 2004).

c. Availablity in the marketplace: Common throughout sub-Saharan Africa and Madagascar (FLORA 

OF ZIMBABWE).

d. Preparation for cooking: Cooked along with other vegetables such as amaranth and pumpkin leaves. 

If cooked alone, cooking water may be changed to reduce the bitterness. It is also sometimes used to 

flavor food in Kenya (JSTOR PLANTS, GRUBBEN 2004, SHAKLETON 2009).

e. Nutritional aspects: No data.

f. Medicinal aspects: Used for a variety of traditional remedies, including to cure stomachache, sore 

throat/cough (JSTOR PLANTS, GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.: No data. 

5. Other production regions: Kenya, Camaroon, Tanganyika, Malawi, Zimbabwe, Mozambique, Somalia, 

Djibouti, Madagascar, Nigeria, Tanzania ( JSTOR PLANTS, FLORA OF ZIMBABWE, GRUBBEN 2004, 

SHAKLETON 2009).

6. Use: Cooked vegetable, animal fodder, medicinal, seasoning, liquor (JSTOR PLANTS, GRUBBEN 2004).

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, JSTOR PLANTS, FLORA OF ZIMBABWE, GRUBBEN 2004, SHAKLETON 2009, 

KEDING 2007

11. Production Map: No entry.

12. Plant Codes:

a. Bayer Code: LNECO
Page	118

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1. Lettuce, leaf and head

Asteraceae 

Lactuca sativa L.

1. Romaine lettuce [cos lettuce, Roman lettuce, Avignon lettuce, Bindesalat , römischer Salat (GRIN, 

MARKLE)]

Lactuca sativa var. longifolia Lam. (syn: Lactuca sativa var. romana L. H. Bailey)

1. Leaf lettuce [green oakleaf lettuce, ye woju, red oakleaf lettuce, lolla rossa lettuce, greenhouse lettuce, 

bunch lettuce, Simpson lettuce, prayhead lettuce, Grand Rapid lettuce, salad bowl lettuce, cutting lettuce, 

looseleaf lettuce, redleaf lettuce, greenleaf lettuce, curled lettuce, tango lettuce, curled lettuce, Blattsalat, 

Pflücksalat, Schnittsalat (GRIN, MARKLE)]

Lactuca sativa var. crispa L. 

1. Lettuce, head [Great Lakes lettuce, imperial lettuce, iceberg lettuce, crisphead lettuce, woju, cabbage 

lettuce, butterhead lettuce, Kopfsalat, Boston lettuce, bibb lettuce, May king lettuce, greenhouse lettuce, red 

perella lettuce, Tom Thumb lettuce, eaten lettuce, Batavian lettuce (GRIN, MARKLE)]

Lactuca sativa var. capitata L.

2. An annual plant with succulent leaves growing from basal rosette, sometimes forming heads. It is known 

only in cultivation, and originated in the Mediterranean region. Grown in temperate climates worldwide. 

Lettuce is a cool-season crop, as it bolts quickly at high temperatures. Lettuce is the world’s most used salad 

crop, and is eaten almost exclusively fresh. Lettuce has a white sap containing latex, of which wild species 

have a much higher concentration. When lettuce bolts, the short stem lengthens to become a flower stalk with 

a dense panicle of tiny self-pollinating florets, eventually yielding numerous achenes. Some varieties of 

lettuce are cultivated as an oilseed crop in the Middle East, and this may have been original reason for 

domestication. Lettuce is always harvested prior to bolting, to prevent a bitter flavor. Head lettuce varieties 

form a definite head of leaves closely packed about the very short stem or core. There are two type of head 

lettuce: crisphead (eg, iceberg) lettuce and butterhead lettuce. Crisphead lettuce has thick, crisp and watery 

leaves and forms a tight head where the inner leaves have minimal to no exposure. Butterhead types have a 

looser head, and most of the leaves in the head are partially exposed, even at late stages of growth. This type 

does not ship and handle as well as the crisp head varieties, so is produced mainly for nearby markets. Leaf 

lettuce has leaves that rise from the short stem tend to roll outward, so the leaves are largely separated during 

development and at harvest. Leaves may be of different shapes, from spatulate to deeply lobed or cut leaf. 

This is the most easily grown type of lettuce and is most popular in home gardens. Exposure of edible parts is 

comparable to that of spinach. Romaine lettuce develops into an elongated, somewhat oval shaped head. 

Leaves are elongated, with thick stems and mid-ribs. Heads are only medium firm, and up to 25 cm (10 in) in 

length. Outer leaves, which are largely discarded, enfold the head during late stages of growth. Exposure of 

the portion usually consumed is similar to that in crisp head lettuce (MARKLE, MANSFELD, RUBATZKY 

1997, RYDER 1979, WIKIPEDIA).

3. Crop Data:

a. Season, seeding to harvest: About 40 to 50 days for leaf lettuce, 70 days for romaine, 55 to 70 days 

for butterhead, and 60-80 days for crisphead lettuce (MARKLE).

b. Cultivation: Lettuce can be grown in a wide range of soil types, but sandy loams or other soils with 

good moisture retention and drainage are preferred. Typically direct-seeded shallowly into the field or 

transplanted from seedlings. Requires flat and smooth beds for uniform seedling establishment. Often 

requires supplemental irrigation when grown in arid areas. The roots are shallow and require easily 

accessible nutrients, and in particular large amounts of nitrogen and phosphorus. Final plant spacing 

should be between 25-40 cm (9.8-15.7 in) within the row and 40-75 cm (15.7-29.5 in) between the rows 

depending on they variety being grown. Heading varieties should be spaced further apart. Lettuce is 

often grown in a greenhouse for winter production in cold climates (RUBATZKY 1997, Ryder 1979).

c. Availability in the marketplace: Common throughout much of the world, particularly the temperate 

areas in which it is grown. 

d. Preparation for cooking: Typically used raw in salads. For heading varieties, the outer leaves are 

usually removed (MARKLE).

e. Nutritional aspects: High water content (94-95%) and also high in Vitamin A (RYDER 1979).
Page	119

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: 4,110,160 tonnes of lettuce and chicory in 2008 (FAOSTAT).

5. Other production regions: Worldwide production of lettuce and chicory was 23,531,963 tonnes in 2008. 

The top producing countries other than the U.S. were China (12,505,500 tonnes) and Spain (1,107,700 tonnes). 

Lettuce is grown commericially in at least 96 countries (FAOSTAT).

6. Use: Salad green.

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0510, Cos lettuce; VL 

0482, Lettuce, Head and VL 0483, Lettuce, Leaf

d. EPA Crop Definition: Lettuce = Lettuce, head; and lettuce, leaf. Lettuce, leaf = Cos (Romaine) and 

butterhead varieties. Lettuce, head = Lettuce, head; crisphead varieties only.

10 References: GRIN, MARKLE, WIKIPEDIA, FAOSTAT, MANSFELD, RUBATZKY 1997, RYDER 

1979

11. Production Map: EPA Crop Production Regions 1, 2, 5, 6, 7, 8, 9, 10, 11, 12, and 13

12. Plant Codes:

a. Bayer Code: LACSA (L. sativa), LACSC (L. sativa var capitata), LACSP (L. sativa var crispa), 

LACSO (L. sativa var longifolia), LASSR (romaine and cos)
Page	120

1. Orach [arroche, garden orach, orache, mountain spinach, French spinach, sea purslane, butter leaves, 

garden orache, yu qian bo cai, arroche des jardins, Gartenmelde, armolas, armuelle mole, bledos moles (GRIN, 

MARKLE)]

Chenopodiaceae

Atriplex hortensis L. (syn: Atriplex hortensis var. rubra L.)

2. A hardy annual, known only in cultivation, which is grown as a substitute for spinach in Europe and in the 

Northern Plains in the U.S. The plant is drought resistant, and slower to form a seed stalk than spinach. 

Leaves are dark green to purple, in shape cordate or triangular oblong, 12.7-17.8 cm (5-7 in) long and 

marginally toothed. A rosette of leaves first develops, followed by the flowering stalk, which may reach a 

height up to 2.4 m (8 ft). Flowers are tiny, inconspicuous, and wind pollinated. Leaves are harvested prior to 

bolting and used as pot herbs. Due to the attractive color of the leaves, orach is today often grown as an 

ornamental plant. An indigo dye may be obtained from the the leaves (MANSFELD, MARKLE, 

WIKIPEDIA, PURDUE, FLORIDATA).

3. Crop Data:

a. Season, seeding to harvest: 40 to 60 days (MARKLE).

b. Cultivation: Orach is a cool season annual grown in winter or early spring, more frost hardy than 

spinach. Propagated from seed; plant the entire husk (which contains a single seed) about an inch deep 

and thin seedlings to about 15 cm (6 in) apart. Plant every three or four weeks to insure a continuous 

supply of young, tender leaves until the plant bolts. Requires full sun and prefers regular watering, but 

is somewhat drought resistant. Grows well in poor, sandy soils and is tolerant of salty and alkaline 

conditions (FLORIDATA, PURDUE).

c. Availability in the marketplace: Available fresh in farmers markets in the U.S. and Europe. 

d. Preparation for cooking: Leaves are cooked briefly and used like spinach. Seeds can be ground into a 

flour (MARKLE, MANSFELD, PURDUE).

e. Nutritional aspects: Seeds contain high amount of vitamin A (PURDUE).

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: No data. Mostly in home gardens. Northern Plains of U.S.

5. Other production regions: Europe

6. Use: Vegetable, pot herb, ornamental, dye, flour (PURDUE, MANSFELD) 

7. Part(s) of plant consumed: Leaves and young stems

8. Portion analyzed/sampled: Leaves and young stems

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0488, Orach

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, MARKLE, WIKIPEDIA, PURDUE, FLORIDATA

11. Production Map: EPA Crop Production Regions 1, 2, 5, 7, 8, 9, 10, 11, and 12. 

12. Plant Codes:

a. Bayer Code: ATXHO
Page	121

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1. Parsley 

Apiaceae 

Petroselinum crispum ( Mill.) Nyman ex A.W. Hill (syn: Petroselinum hortense Hoffm., Petroselinum 

sativum Hoffm., Apium crispum Mill., Apium petroselinum L, Carum petroselinum (L.) Benth. & Hook. 

f., Petroselinum vulgare Lag.)

1. Italian Parsley [persil grand de Naples, italienische Petersilie, neapolitanische Petersilie (GRIN)] 

Petroselinum crispum var. neapolitanum Danert

2. Parsley is a leafy plant originally native to Iran but grown throughout much of Europe, North America, and 

western parts of Asia. Leaf shape is generally triangular, and varies from 3-leaflet to greatly curled and cut. 

The two main foliage types are plain (Italian) and curled leaf. For market, the plant is grown as an annual. 

The leaves are used as an herb, often dried. They can also be eaten as a leafy vegetable or used as a garnish. 

Parsley is popular in Mediteranian and Middle Eastern cooking. The flavor of the leaves is delicate and does 

not stand up to heavy cooking. The root may also be eaten, usually boiled, much like a turnip (MARKLE, 

WIKIPEDIA, SPICE PAGES).

3. Crop data:

a. Season, harvest: 70 to 90 days after seeding. Normally, the fresh market parsley is cut 1-2 times, 

while dehydrated acreage is cut 3-5 times during the production cycle on a 30 day schedule (MARKLE).

b. Cultivation: Seed may be sown in beds for field transplanting, or direct in the field. In harvesting, the 

outer leaves may be removed for fresh market as they attain suitable size, and the plant continues to 

produce (MARKLE).

c. Availability in the marketplace: Common throughout the U.S. and Europe; available in much of the 

world. 

d. Preparation for cooking: Leaves used fresh or dried. Root boiled whole. 

e. Nutritional aspects: No data.

f. Medicinal aspects: Powerful diuretic (SPICE PAGES, WIKIPEDIA).

g. Crop photos:

4. Production in U.S.: 5,100 acres in U.S. reported by EPA in 1994, with approximately half in California. 

The majority of the acreage in California is for dehydration. Minor acreage in Hawaii. Washington State 

grows about 70 acres of parsley as a seed crop which represents about 50% of the U.S. acreage (MARKLE).

5. Other production regions: Canada and Mexico (MARKLE).

6. Use: Seasoning, garnish, medicinal, vegetable (MARKLE, SPICE PAGES, WIKIPEDIA).

7. Part(s) of plant consumed: Fresh (Leaves and stems); May be dehydrated (dried leaves only).

8. Portion analyzed/sampled: Leaves and stems (fresh); Leaves only (dried). Parsley: Fresh parsley is 

included in Crop Group 04: Leafy Vegetables under 40 CFR 180.41. Dried parsley is included in Crop 

Subgroup 19A: Herbs under 40 CFR 180.41.

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A (fresh parsley); Crop 

Group 19: Herbs and Spices (Subgroup 19B: Dried Herbs)

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A.; Herbs and Spices group (19A) (dried)

c. Codex Group: 027, Herbs, HH 0740, Parsley

d. EPA Crop Definition: Parsley = Cilantro

10. References: GRIN, CODEX, MARKLE, WIKIPEDIA, SPICE PAGES

11. Production Map: All EPA Crop Production Regions.

12. Plant Codes:

a. Bayer/EPPO Code: PARCR
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1. Plantain

Plantaginaceae

Plantago spp.

1. Buckhorn plantain [chou qi zhuang che qian, estrellamer, cuerno de ciervo, minutina, herba stella, 

capuchins beard, misticanza, English plantain, buckhorn, ribgrass, ribwort, plantain, petit plantain, plantain 

ance olé, Spitzwegerich, changjilgyeongyi, tanchagem-menor, llantén menor (GRIN, MARKLE)]

Plantago lanceolata L.

1. Common plantain [greater plantain, broadleaf plantain, whitemans foot, carttrack plant, grand plantain, 

plantain majeur, Breitwegerich, tanchagem-maior, lantana-maior, llantén común, llantén major (GRIN, 

MARKLE)]

P. major L.

2. Perennial herbs, originally native to Eurasia but widely naturalized in much of the world. Plants have a 

rosette of leaves 15-30 cm (5.9-11.8 in) in diameter. Each leaf is oval, 5-20 cm (2-7.9 in) long and 4-9 cm 

(1.6-3.5 in) broad, with an acute apex and a smooth margin; there are five to nine distinctive veins. The 

flowers are tiny, usually yellow or white, and borne in a dense spike. The plants are self-fertile. Plaintain is 

known as a leaf vegetable, particular in salads, medicinal plant, and animal fodder. It is most typically found 

in North America as a weed in grassy fields and lawns. The leaves can be quite bitter, particular when older, 

and are sometimes blanched before use. They are also very fibrous and the fiberous strands should be 

removed before eating. The varieties and cultivars found in Asia are less bitter. The leaves become somewhat 

mucilaginous when cooked (MARKLE, MANSFELD, PLANTS FOR A FUTURE, WIKIPEDIA).

3. Crop data:

a. Season, harvest: Through the year as needed, particularly in the spring (MARKLE).

b. Cultivation: Hardy plants can grow in most soils, including highly compacted soils. Requires full sun 

and does best when kept moist. Can tolerate maritime conditions (WIKIPEDIA, PLANTS FOR A 

FUTURE).

c. Availability in the marketplace: In this country mostly gathered from the wild. Cultivated in Asia and 

Central America as a vegetable and sold in markets.

d. Preparation for cooking: Leaves may be used fresh or cooked, although fresh leaves may be too bitter 

unless blanched briefly. Leaves are sometimes dried and made into a tea for medicinal purposes 

(MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE).

e. Nutritional aspects: No entry.

f. Medicinal aspects: Used in many tradition remedies, particularly to treat wounds. Leaves contain a 

coagulant and the seeds are a laxative (WIKIPEDIA, PLANTS FOR A FUTURE).

g. Crop photos:

4. Production in U.S.: No data. Grows wild.

5. Other production regions: Europe (particularly Italy), tropical Central America, India, Russia, SE Asia, 

China, Brazil, Cuba, and North Africa (MANSFELD, MARKLE).

6. Use: Leafy vegetable (salads and potherb), animal fodder, medicinal (MARKLE, MANSFELD).

7. Part(s) of plant consumed: Leaves primarily. Roots and seeds are also edible.

8. Portion analyzed/sampled: Leaves (fresh). 

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0490, Plantain leaves

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, PLANS FOR A FUTURE, WIKIPEDIA, PLANTS

11.Production Map: EPA Crop Production Region: All EPA Production Regions (PLANTS)

12.Plant Codes:

a. Bayer Code: PLALA (P. lanceolata), PLAMA (P. major)
Page	123

Primrose, English [primrose, primevère acaule, Kissenprimel, stängellose Schüsselblume (GRIN)]

Primulaceae

Primula vulgaris Huds. (syn: Primula acaulis (L.) Hill, Primula veris var. acaulis L.)

2. A low-growing, semi-evergreen, herbaceous perennial, native to Europe and western parts of Asia. The 

leaves are thick, dark green and wrinkled with a hairy underside, obovate in shape up to 25 cm (9.8 in) long 

and 6 cm (2.3 in) broad, with an irregularly dentate or crenate margin. They form an open basal rosette with 

the flowers at the center. The flowers are showy, typically about 2.5 cm (1 in) across, tubular and five-parted, 

and may come in nearly any color but always with a bright yellow center. The flowers are borne on thin stalks 

that rise 15 cm (5.9 in) or less above the leaves, and each plant produces 3-25 flowers. Where it grows wild, 

primrose may form dense carpets of flowers. Today it is primarily known as an ornamental plant, of which 

there are hundreds of named cultivars. However, both the flowers and leaves are edible as well as having 

medicinal uses (PLANTS FOR A FUTURE, MANSFELD, WIKIPEDIA, FLORIDATA, BACKYARD 

GARDENER).

3. Crop Data:

a. Season: Flowers in very early spring, one of the earliest wildflowers in Europe. Leaves may be 

gathered throughout most of the year, sometimes even through the winter (PLANTS FOR A FUTURE).

b. Cultivation: In the wild, primrose is often found in lightly shaded open woodlands. It is hardy to 

Zone 4, and prefers cool climates and indirect sunlight. Primrose does not do well in extreme heat. 

Prefers rich, loamy, moist soil that is well-drained, but can tolerate a variety of soils including heavy 

clay. It can also tolerate some maritime conditions. Propagation is usually by division; primrose is a 

short-lived perennial and does best when divided every few years (PLANTS FOR A FUTURE, 

WIKIPEDIA, FLORIDATA, BACKYARD GARDENER).

c. Availablity in the marketplace: Mainly grown in home gardens, particularly in the U.S. In Europe 

there is more availability of the leaves in fresh markets, and the flowers as condiments or wine. 

d. Preparation for cooking: Leaves are used as a cooked vegetable and potherb, and also as a salad green 

although the older leaves may be tough and bitter. The leaves are also dried for tea. The flowers are 

used as a garnish, or a vegetable in their own right. Sometimes they are candied or made into conserves. 

The young flowers are also fermented with water and sugar to make primrose wine. The flowers are 

used for tea as well, and both the flowers and the leaves may be made into a syrup (MANSFELD, 

PLANTS FOR A FUTURE, WIKIPEDIA).

e. Nutritional aspects: No data. 

f. Medicinal aspects: Historically used as an herbal remedy for conditions involving spasms, cramps, or 

other muscle pains (PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.: No data; mainly as an ornamental. 

5. Other production regions: Southern and western Europe, particularly Italy and Hungary. England; western 

Asia, Turkey to Iran; northwestern Africa (PLANTS FOR A FUTURE, MANSFELD, WIKIPEDIA).

6. Use: Ornamental, medicinal, tea, wine, leafy vegetable, salad green, potherb, garnish, conserves, condiment 

(PLANTS FOR A FUTURE, MANSFELD, WIKIPEDIA).

7. Part(s) of plant consumed: Leaves and flowers

8. Portion analyzed/sampled: Leaves and flowers

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, PLANTS FOR A FUTURE, MANSFELD, WIKIPEDIA, FLORIDATA, 

BACKYARD GARDENER

11. Production Map: No entry,

12. Plant Codes:

a. Bayer Code: PRIVU
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1. Purslane, Garden [garden purslane pusley, fatweed, kitchen purslane, common purslane, verdolaga, 

pourpier commun, ma chi xian, portulak, ghol, suberi-hiyu, beldroega (GRIN, MARKLE)]

Portulacaceae

Portulaca oleracea L.

2. A common, herbaceous annual with succulent leaves that is found on all continents in temperate to warm 

climates. Although it can grow as tall as 40 cm (15.7 in) in height, it most often is seen as a persistent, trailing 

recumbent weed with fleshy, reddish stems. Leaves are small, spatulate or narrow obovate, thick and green or 

red in color. The yellow flowers have five regular parts and are up to 6 mm (0.02 in) wide. It is one of the 

oldest known cultivated vegetables and has been used around the world as a potherb. Although here used as a 

vegetable for much of American history, it fell out of favor in the past century and was known mainly as a 

weed. Recently, however, purslane has come to be considered a gourmet delicacy and is beginning to be 

cultivated more and gathered from the wild for high-end restaurants. Purslane is also much-consumed in 

Africa, Mexico and parts of Asia and India. It is said to have a slightly sour and salty flavor to it (MARKLE, 

MANSFELD, GRUBBEN 2004, SPECIALTY PRODUCE, WIKIPEDIA).

3. Crop Data:

a. Season: First harvest may occur 3-4 weeks after seeding in the summer, then may have 2-3 cuts low 

to the ground 2-3 times after that. Flowering reduces quality of harvests (GRUBBEN 2004).

b. Cultivation: Propagation is generally by seed, and purslane will reseed itself easily in most cases. 

Stem cuttings also root without difficulty. The tiny seeds can be broadcast over soil at a rate of 20 kg/ha 

(110 lb/A) and then covered with a light (no more than 6 cm (2.3 in) deep) layer of compost. Purslane 

can grow in most soils, but as it is a shallow-rooted crop for commercial production, a fertile topsoil is 

preferred. It should be watered every 3-4 days in dry climates, and is salt tolerant (GRUBBEN 2004). 

c. Availability in the marketplace: Available in high-end produce markets in the U.S. More common as 

a fresh vegetable in other parts of the world.

d. Preparation for cooking: Purslane leaves may be eaten fresh, as part of a salad. The leaves and stems 

may be cooked in soups, steamed or used as a potherb. When cooked for very long purslane can become 

slimy. The leaves can also be preserved by pickling. The tiny seeds are also edible and can be made 

into flour and porridge (GRUBBEN 2004, MANSFELD).

e. Nutritional aspects: High in polyunsaturated fat and antioxidants. Rich in vitamin A, vitamin C and 

magnesium. However purslane also contains oxalic acid and nitrates so consumption should be limited; 

purslane has been known to poison livestock, although in some places it is used as fodder so levels of 

toxin may vary (GRUBBEN 2004, SPECIALTY PRODUCE).

f. Medicinal aspects: Widely used in traditional medcines to treat a variety of ailments; shows some 

promise in modern medicine and has analgesic/muscle-relaxant properties (GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.: Grown in California, possibly elsewhere. Found as a weed throughout the warm areas 

of the country, some cultivation for specialty markets (SPECIALTY PRODUCE, WIKIPEDIA).

5. Other production regions: Throughout Europe, China, the West and East Indies, Ascension Island, Japan, 

India, Australia, Cote d’Ivoire, Benin, Camaroon, Kenya, Uganda, South Africa, Angola, Mexico, and the 

Middle East (MANSFELD, GRUBBEN 2004, SPECIALTY PRODUCE, WIKIPEDIA).

6. Use: Salad greens, potherbs, soups and stews, flour, porridge, medicinal (GRUBBEN 2004, MANSFELD).

7. Part(s) of plant consumed: Leaves and young stems. Ocassionally seeds as flour. 

8. Portion analyzed/sampled: Leaves and young stems.

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A 

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0492, Purslane

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, GRUBBEN 2004, SPECIALTY PRODUCE, WIKIPEDIA

11. Production Map: All EPA Crop Production Regions.

12. Plant Codes: a. Bayer Code: POROL
Page	125

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1. Purslane, Winter [Cuban spinach, miner’s lettuce, springbeauty (GRIN, MARKLE)]

Portulacaceae 

Claytonia perfoliata Donn ex Willd. (syn: Montia perfoliata (Donn ex Willd.) Howell)

2. Winter purslane is a short-lived annual native to the coastal regions of North America, but also cultivated as 

a winter crop in warmer climates such as parts of Africa and Cuba. It is naturalized in western Europe. The 

leaves are fleshy and opposite, mostly rising from the root to form a rosette at the base of the plant, generally 

ovate in shape and up to 4 cm (1.6 in) long, borne on an extremely long petiole. The small, five-parted flowers 

are pink or white with petals 2-6 mm (0.07-0.2 in) long and they grow in groups of 5-40. The flowers are 

borne on a long stem with two leaves below them that are fused around the stem giving the appearance of a 

single, circular leaf. The plant may have an erect or trailing growth form. The young leaves are valued as a 

fresh and cooked vegetable, and should be picked before they are exposed to much heat and begin to dry out, 

as they may turn bitter. The flavor is said to resemble water chestnut (MARKLE, MANSFELD, PLANTS 

FOR A FUTURE, MUNRO, NVSUK, WIKIPEDIA).

3. Crop Data:

a. Season: In climates with a harsh winter, seeds may be sown in very early spring for an early summer 

crop or in late summer for a fall crop. In warmer climates may be grown over winter. Can be harvested 

about 1 month after sowing (MARKLE, MUNRO, MANSFELD).

b. Cultivation: In the wild grows in moist soils and waste places. In cultivation, prefers a sandy loam 

rich in organic matter. Winter purslane prefers high levels of moisture but can succeed in drier soils and 

harsher conditions. Cool and moist is preferable for ideal leaf production and flavor. Propagated by 

seed and will self-sow well. Spacing should be 5-7 cm (1.9-2.8 in). Full sun to partial shade (NVSUK, 

MUNRO, PLANTS FOR A FUTURE).

c. Availability in the marketplace: In the U.S. found in gourmet specialty markets and restaurants. 

Available relatively common in England and other parts of Europe in produce markets. Can also be 

found in season in Cuba, parts of South America, and tropical Africa. 

d. Preparation for cooking: Young leaves and stems are harvested before the plant starts to flower and 

used as a fresh salad green, or boiled briefly and used like spinach. The leaves have a somewhat 

mucilaginous texture. The flowers are also edible (MUNRO, WIKIPEDA).

e. Nutritional aspects: Rich in vitamin C (WIKIPEDIA).

f. Medicinal aspects: Laxative and diuretic (PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.: No data. Cultivated in North America and found wild along the coasts from Mexico to 

Canada (MARKLE, MANSFELD).

5. Other production regions: Britain, France, Germany, Belgium, the Netherlands, tropical Africa, South 

America, and Cuba (MUNRO, MANSFELD).

6. Use: Salad green, potherb, medicinal (PLANTS FOR A FUTURE, MARKLE).

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) group, 

Leafy greens subgroup 4A 

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0493, Purslane, 

Winter

d. EPA Crop Definition: None

10. References: MARKLE, MANSFELD, PLANTS FOR A FUTURE, MUNRO, NVSUK, WIKIPEDIA

11. Production Map: EPA Crop Production Regions 1, 2, 5, 7, 8, 9, 10, 11, and 12

12. Plant Codes:

a. Bayer Code: CLAPE
Page	126

Sowthistle [annual sow thistle, common sow thistle, hare’s-lettuce, chicória-brava, serralha-lisa, cerraja 

(GRIN)]

Asteraceae

Sonchus oleraceus L.

Sowthistle, field

Sonchus brachyotus DC.

2. Annual to biennial herb, up to 2 m (6.6 ft) tall, native to Europe but adventive elsewhere, almost 

cosmopolitan. Leaves alternate, simple; blade lanceolate to oblanceolate up to 30 x 9 cm (11.8 x 3.5 in), 

deeply pinnately lobed with few, reflexed lobes and bottom two lobes grasping the stem. The leaves are 

coarsely toothed, covered in glandular hairs which may be spiny. In overall appearance the plant 

resembles any typical thistle. The inflorescence is a stalked head with a yellow composite flower typical 

of the family. The fruit is a tiny, ribbed achene, 4 mm (0.16 in) long with a downy white pappus. 

Sowthistle (so named because it is also a good wild food for pigs) is cultivated or gathered from the wild 

as a nutrititous leafy vegetable. It is weedy and found throughout much of the temperate world. Field 

sowthistle is prized in China, particularly, as a vegetable and is native to eastern Asia (MANSFELD, HU 

2002, PROTA, GRUBBEN 2004, WIKIPEDIA, MALTA).

3. Crop Data:

a. Season: Flowers late February to March in warm, Mediterranean climates (MALTA).

b. Cultivation: Grows in poor soil and waste places. Weedy and seeded by the wind. Can succeed 

in most soils in sunny position. Cultivated in some places, but often gathered from the wild 

(GRUBBEN 2004, MALTA, WIKIPEDIA).

c. Availablity in the marketplace: Fresh leaves are traded in local markets in Africa, and other areas 

where it is grown. 

d. Preparation for cooking: Leaves may be eaten fresh in salads, or cooked like spinach or used as a 

bitter vegetable. The leaves may be dried for storage and cooked later. The stems may also be 

peeled and eaten like asparagus. The root is edible and can be cooked and eaten but it is not very 

desirable (MALTA, GRUBBEN 2004).

e. Nutritional aspects: High in Vitamin C and calcium (WIKIPEDIA).

f. Medicinal aspects: Used in many traditional remedies, particular in the treatment of skin 

problems and various infections (MALTA, GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: Cultivated in the Philippines, Indonesia and New Zealand. Gathered from 

the wild in China and Africa (MANSFELD, HU 2002, GRUBBEN 2004).

6. Use: Salad green, leafy vegetable, pot herb, root vegetable (rarely), chewing gum, medicinal, animal 

fodder (MANSFELD, MALTA, GRUBBEN 2004).

7. Part(s) of plant consumed: Leaves; rarely stems and roots.

8. Portion analyzed/sampled: Leaves. 

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0501, Sowthistle

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, HU 2002, PROTA, GRUBBEN 2004, WIKIPEDIA, MALTA

11. Production Map: All EPA Crop Production Regions.

12. Plant Codes:

a. Bayer Code: Sonchus oleraceus, SONOL.
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1. Spinach [gemuese spinat, epinard, espinaca, bo cai, Spinat, pinni, horenso, espinafre (GRIN, 

MARKLE)]

Chenopodiaceae

Spinacia oleracea L. (syn: Spinacia inermis Moench, Spinacia oleracea var. inermis (Moench) 

Peterm., Spinacia spinosa Moench)

2. An herbaceous annual plant, native to southwestern and central Asia but grown widely in the Middle 

East, Europe, America, and Australa. It is an extremely nutritious, cool season crop. Next to cabbage, 

spinach is the most important of the vegetables grown for greens or pot herbs in the U.S. Varieties differ 

in leaf shape from smooth and broad (arrow-shaped), to savoyed or wrinkled, but all leaves are hairless 

and dark green. Plants form a rosette of leaves on a very short stem, which later grows into a seed stalk, 

and leaves should be harvested prior to stem elongation for optimal flavor. Very young leaves (baby 

spinach) have become popular and are harvested very early in the season for salads, while older leaves are 

more commonly cooked or used for processing (MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR 

A FUTURE, SANDERS 2001).

3. Crop Data:

a. Season, seeding to harvest: Usually 35 to 70 days depending on season for traditional spinach; 

less for baby spinach (MARKLE).

b. Cultivation: Spinach can be grown successfully on a variety of soils, but a fertile sandy loam 

high in organic matter is preferred. The use of cover crops and green manure crops is 

recommended to maintain the soil organic matter. The soil pH should range between 6.4 to 6.8. 

Spinach requires a high level of fertility, especially nitrogen. Early spring spinach may require 

larger quantities of fertilizer than fall crops. Fertilizer is often broadcast and worked into the soil 

prior to seeding. Fresh seed germinates readily at 3.3-4.4 °C (38-40 °F). Higher soil temperatures 

result in reduced germination. Multiple rows on a bed will increase production efficiency per unit 

of land. Beds can range from 0.91-1.5 m (3-5 ft) wide depending on planting and cultivating 

equipment. The spinach may be sown 10-15 cm (4-6 in) in-row and in rows as close as 25-30 cm 

(10-12 in) at a depth of 1.3-1.9 cm (0.5-0.75 in). Spinach requires abundant moisture to insure a 

high quality product. Spinach will bolt quickly in hot weather (SANDERS 2001).

c. Availability in the marketplace: Extremely common throughout Asia, Europe, North America, 

and Australia, both fresh and frozen or canned. 

d. Preparation for cooking: Young spinach may be used fresh, although care should be taken as 

spinach contains high amount of oxalic acid, particularly in the older leaves. Cooking reduces the 

amount of oxalic acid in the vegetable. Spinach is prepared a number of ways, including steamed, 

boiled, and fried. It is commonly cooked and then frozen or canned to preserve it. Fresh spinach 

does not have a long shelf life, and should be consumed as soon as possible to prevent spoilage and 

loss of nutrients (MANSFELD, MARKLE, WIKIPEDIA, PLANTS FOR A FUTURE).

e. Nutritional aspects: Spinach is particularly rich in iron and calcium but is a good source of many 

other nutrients as well, including vitamin A, vitamin C, vitamin E, vitamin K, magnesium, 

manganese, folate, betaine, vitamin B2, potassium, vitamin B6, folic acid, copper, protein, 

phosphorus, zinc, niacin, selenium and omega-3 fatty acids (WIKIPEDIA, PLANTS FOR A 

FUTURE).

f. Medicinal aspects: Used in some home remedies and as a laxative (PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.: In 2008, the total US spinach production was 353,430 tonnes (389,589 tons). 

Spinach is grown primarily in Washington, California, Oklahoma, Tennessee and Wisconsin, Colorado, 

New Jersey, Maryland, and Virgina but is grown to some extent in most states (MARKLE, FAOSTAT).
Page	128

5. Other production regions: In 2008, world production of spinach was 14,584,093 tonnes (16,076,210 

tons). The primary producing country was China (12,512,005 tonnes/13,792,124 tons), followed by the 

U.S., Japan (292,700 tonnes/322,646 tons), Turkey (225,746 tonnes/248,842 tons), Indonesia (152,130 

tonnes/167,694 tons), and France (123,500 tonnes/136,135 tons). 

6. Use: Salad green, leafy vegetable, dye (MARKLE, PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) 

group, Leafy greens subgroup 4A (representative crop).

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0502, Spinach

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, SANDERS 

2001, FAOSTAT

11. Production Map: EPA Crop Production Regions 1, 2, 5, 6, 8, 9, 10, 11, and 12.

12. Plant Codes:

a. Bayer Code: SPQOL
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1. Spinach, Malabar [vine spinach, Indian spinach, Malabar nightshade, Ceylon spinach, libato, gui, red 

vine spinach, country spinach, basella, luo kui, épinard de Malabar, baselle, brède 

d'Angola, Malabarspinat, bacela, bertalha, bretalha, espinaca Blanca, espinace de Malabar (GRIN, 

MARKLE)]

Basellaceae

Basella alba L. (syn: Basella cordifolia Lam., Basella rubra L.)

2. A perennial vine which may reach up to 9.1 m (30 ft), native to India but naturalized in the tropics. It 

is grown as a leafy vegetable in many tropical countries. It has a smooth, twining stem, which may be 

green to purple to red (in ornamental varieties). Leaves are fleshy, simple and alternate with a petiole up 

to 9 cm long. They are usually cordate (but may vary in shape to obvate), up to 15 cm (6 in) by 12.5 cm 

(4.9 in), with no stipules. The axillary inflorescence is up to 22 cm (8.6 in) long, drooping with a long 

peduncle and clusters of perfect 5-parted white or pink flowers up to 6 cm (2.4 in) in diameter. The fruit 

is a purplish-black subglobose pseudo berry. It is grown in the tropics, mainly in Africa and Asia and 

used both as a potherb like spinach and as a mucilaginous vegetable. In temperate areas it may be a 

warm-season replacement for spinach, and is sometimes planted as an ornamental in the U.S. and Europe 

(MARKLE, MANSFELD, PLANTS FOR A FUTURE, HU 2002, PLANTS FOR A FUTURE, 

WIKIPEDIA, TROPILAB, GRUBBEN 2004). 

3. Crop Data:

a. Season, seeding to harvest: 55 to 80 days for leaf harvest. Normally, after about 3 months, the 

established plants may be cut or pruned on a weekly basis (MARKLE).

b. Cultivation: Grows best in full sun at low elevations in hot and humid climates, although some 

shade can induce it to produce larger and more succulent leaves. Does best in sandy loam soils 

rich in organic matter with pH ranging from 5.5 to 8.0, although it can grow in poor soils. 

Production is slowed by cooler temperatures. Propagation is by direct seeding, transplants, or by 

stem cuttings (GRUBBEN 2004, TROPILAB, WIKIPEDIA).

c. Availability in the marketplace: Found in many ethnic Asian stores, and common in produce 

markets throughout Asia and Africa. 

d. Preparation for cooking: The leaves and young stems are used fresh in salads or steamed, 

boiled, or prepared with tofu or or fish. May be used in any way that spinach is, but care should be 

taken when preparing as a leafy vegetable to cook the leaves too long or they will become slimy. 

Leaves and stems may intentionally be cooked longer to be eaten as a mucilaginous vegetable or a 

thickener for soups and stews (GRUBBEN 2004, PLANTS FOR A FUTURE, WIKIPEDIA).

e. Nutritional aspects: High in protein and soluble fiber. Rich in vitamin A, vitamin C, iron, and 

calcium (WIKIPEDIA, GRUBBEN 2004).

f. Medicinal aspects: Used for various traditional remedies in Africa (GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: Throughout much of tropical Asia and Africa, including China, Korea, 

Vietnam, India, Bangladesh, and Kenya (GRUBBEN 2004).

6. Use: Salad green, pot herb, leafy vegetable, mucilaginous vegetable and thicking agent, medicinal, 

ornamental, dye and ink (from berries), animal fodder/medicine (GRUBBEN 2004, MARKLE).

7. Part(s) of plant consumed: Leaves and young stems.

8. Portion analyzed/sampled: Leaves and young stems. 
Page	130

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) 

group, Leafy greens subgroup 4A 

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0503, Spinach, 

Indian

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, PLANTS FOR A FUTURE, HU 2002, PLANTS FOR 

A FUTURE, WIKIPEDIA, TROPILAB, GRUBBEN 2004.

11. Production Map: EPA Crop Production Region 13.

12. Plant Codes:

a. Bayer Code: BADAL
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1. Spinach, New Zealand [tsuru-na, warrigal cabbage, fan xing, tétragone cornue, Neuseelandspinat

(GRIN)] 

Aizoaceae

Tetragonia tetragonioides (Pall.) Kuntze (syn: Demidovia tetragonoides Pall., Tetragonia expansa

Murray)

2. A small but hardy annual herb, native to New Zealand, Australia, and Tasmania and now grown in many 

temperate to subtropical region. The growth form is prostrate and spreading; each plant may attain a 

diameter of up to 1 m (3.3 ft). The leaves are dark green and slightly fuzzy. They are succulent, alternate 

and simple, deltoid-ovate in shape and up to 7 cm (2.7 in) long by 5 cm (1.9 in) wide (although may be 

much smaller). The flowers as axillary, small, and inconspicuous, greenish yellow and 2-3 mm (0.08-0.1 

in). New Zealand Spinach was first used by Captain Cook and his crew while exploring Oceania to prevent 

scurvy. It was brought back to Europe and became the first crop from Australia to be cultivated there, 

quickly spreading to parts of Asia, North America, and Africa. The leaves are used like spinach, both fresh 

in salads and cooked as a potherb. It grows well in hot weather, and is a good warm season replacement for 

spinach. The flavor is said to be mild, but slightly bitter, and is grown in the U.S. as a minor and heirloom 

vegetable (MARKLE, MANSFELD, MUNRO, WIKIPEDIA, HU 2002, GRUBBEN 2004).

3. Crop Data:

a. Season, seeding to first harvest: About 2 months (MARKLE).

b. Cultivation: Does best in a warm moist environment (although it can withstand drought well), and 

tolerates a coastal environment and saline soil.. Its native environment is dunes and rocky beaches, 

and thus it prefers a sandy, well drained soil. Propagation is by seed (actually the whole, hard fruit), 

which should be soaked for 24 hours and then sown directly into the field or planted indoors and 

transplanted. Germination is in 2-3 weeks up as long as three months. In home gardens, tender 

shoots, tips, and leaves are cut and used throughout the summer. Commercially, whole plants are 

usually cut above the ground when small. New growth from the cut stem base will produce a later 

crop. It is resistent to most pests (GRUBBEN 2004, MARKLE, MUNRO, WIKIPEDIA).

c. Availability in the marketplace: A minor crop; mainly home gardens in North America. More 

common in areas where it is commercially grown and generally available in local markets in season. 

d. Preparation for cooking: The leaves may be used fresh or cooked, like spinach. However, the plant 

may contain oxalates which can be removed by blanching in hot water and then soaking in cold water 

prior to cooking. In the U.S. the very young tips are eaten raw in salads (GRUBBEN 2004, 

WIKIPEDIA).

e. Nutritional aspects: Relatively high in protein, calicum, and foliate (GRUBBEN 2004).

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: Mainly in home gardens. Commerically grown in California. No data on other 

states (MARKLE).

5. Other production regions: Native to New Zealand, Austria, and Tasmania. Cultivated in Europe, 

eastern Africa, China, Japan, and Canada (MARKLE, MANSFELD, GRUBBEN 2004, MUNRO).

6. Use: As potherb or greens in salads (MARKLE).

7. Part(s) of plant consumed: Young leaves and stem tips.

8. Portion analyzed/sampled: Tops (leaves)

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica leafy vegetables) 

group, Leafy greens subgroup 4A 

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables, VL 0486, New 

Zealand Spinach

d. EPA Crop Definition: None
Page	132

10. References: GRIN, MARKLE, MANSFELD, MUNRO, WIKIPEDIA, HU 2002, GRUBBEN 2004

11. Production Map: EPA Crop Production Regions 1, 2, 3, 5, 7, 10, 11, 12 and 13

12. Plant Codes:

a. Bayer Code: TEATE
Page	133

(595)

1. Swiss chard [garden beet, table beet, ramolacha, betterave, betabel, beetroot, field beet, fodder beet, 

foliage beet, mangel, mangel-wurzel, mangold, red beet, Sicilian broad-rib beet, spinach beet, spinach 

chard, sugarbeet, Swiss chard, yellow beet, betterave fourragère, betterave jaune, betterave potagère, 

betterave rouge, betterave sucrière, poirée à couper, poirée à carde, Futterrübe, rote Bete, rote Rübe, 

Runkelrübe, Zuckerrübe, Mangold, Schnittmangold, Stielmangold, beterraba, beterraba-açucareira, 

beterraba-forrageira, beterraba-sacarina, acelga, betarraga azucarera, betarraga forrajera, remolacha 

amarilla , remolacha azucarera, remolacha colorada, remolacha de mesa, remolacha forrajera, remolacha 

roja, acelga (GRIN)]

Chenopodiaceae

Beta vulgaris L. subsp. vulgaris (syn: Beta altissima Steud., Beta brasiliensis hort. ex Voss, Beta 

chilensis hort., Beta cicla (L.) L., Beta vulgaris var. altissima Döll, Beta vulgaris subsp. cicla (L.) 

W. D. J. Koch, Beta vulgaris var. cicla L., Beta vulgaris cv. conditiva Alef., Beta vulgaris cv.

crassa Alef., Beta vulgaris subsp. flavescens Lam., Beta vulgaris var. flavescens (Lam.) DC., Beta 

vulgaris var. rapacea W. D. J. Koch, Beta vulgaris f. rhodopleura (Alef.) Helm, Beta vulgaris var. 

rubra DC., Beta vulgaris cv. saccharifera Alef.)

2. Swiss chard is a foliage beet, probably originating in Sicily, developed for its large fleshy leaf petioles 

and broad, crisp leaf blades. It is the same subspecies as the table beet, but different cultivars produce a 

much smaller, undesirable root and large, edible foliage instead. The leaves are large, up to 45.7 cm (18 

in) in length, usually thick, dark green, wrinkled, and glabrous. The petioles are fleshy, elongate, and 

grooved in the middle, like celery but not ribbed. There are many kinds of Swiss chard and the leaves and 

petioles can vary greatly in size and color. Some cultivars produce very long and thin petioles with 

smaller leaves, while others may have very wide and stout petioles on extremely large leaves. Colors of 

petiole and midrib range from white to yellow to red. Colorful (or “rainbow”) varieties of Swiss chard 

are often planted as ornamentals. Swiss chard is valued for its petiole and leaves, which may be eaten 

together or separately. Swiss chard is especially popular in Europe and the Mediterranean, although the 

petiole is often the only part eaten and the leaf blade discarded (MARKLE, MANSFELD, WIKIPEDIA, 

FLORIDATA, SCHNEIDER 2001).

3. Crop Data:

a. Season, planting to first harvest: 50 to 60 days (MARKLE).

b. Cultivation: Plants may be started in beds and transplanted to the field; but more commonly 

direct field seeding, followed by plant thinning, is practiced. Plantings made in the spring will 

produce leaves for greens in about 60 days, by harvesting the outer leaves only and leaving the 

inner ones intact, and will continue to produce "greens" or leaves until frost if the growing point if 

not injured. Growing requirements are virtually identical to garden beets, although Swiss chard is 

slightly less drought tolerant (MARKLE, FLORIDATA).

c. Availability in the marketplace: Common in the U.S. and Europe when in season, as it is highly 

perishable. Can be found frozen in the off season in many places.

d. Preparation for cooking: Swiss chard may be eaten fresh in salads or cooked, with the leaf 

blades used like spinach and the petioles eaten like celery or asparagus. Young leaves are preferred 

if eaten fresh as older leaves may be too tough. Swiss chard is slightly bitter and benefits from 

cooking. Leaf blades are often separated from petioles before cooking. Petioles can be chopped up 

and cooked in stir-fries, soups, or other dishes. The whole leaf with petiole may also be steamed. 

Swiss chard is highly perishable and should be used immediately or blanched then frozen 

(SCHNEIDE 2001, FLORDATA, WIKIPEDIA).

e. Nutritional aspects: High in vitamins A, K and C, as well as fiber and protein (WIKIPEDIA).

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: Wisconsin, New York, Oregon, Texas, California, and New Jersey (MARKLE).

5. Other production regions: Canada, Europe (MARKLE, WIKIPEDIA).
Page	134

6. Use: Leaf and stem vegetable, cooked or fresh. 

7. Part(s) of plant consumed: Leaves with petioles

8. Portion analyzed/sampled: Leaves with petioles

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica vegetables) (4B)

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0464, Chard

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, FLORIDATA, SCHNEIDER 2001.

11. Production Map: EPA Crop Production Regions 1, 2, 5, 6, 7, 8, 9, 10 and 12.

12. Plant Codes:

a. Bayer Code: BEAVD
Page	135

(603)

1. Tanier Spinach [Tanier Spinach, Tahitian taro, belembe, malanga, Tahitian spinach, quélimbé, calalú 

(GRIN, MARKLE)]

Araceae

Xanthosoma brasiliense (Desf.) Engl. (syn: Caladium brasiliense Desf.)

2. A perennial plant to about 61 cm (2 ft) tall, native to the tropical Americas. The plant develops from a 

rather insignificant corm. The leaves are sagitate to trilobed, glabrous, dark green and succulent with 

long petioles coming out of the ground and no above ground stem produced. The leaves, both old and 

young, are eaten like spinach and may be harvested year round for up to two years before the plant begins 

to suffer. It is a valuable crop in areas of the world where malnutrition is a problem, as it is extremetly 

nutritious, easy to grow, and a good producer (MARKLE, MANSFELD, TROPILAB, LEAF FOR LIFE).

3. Crop data

a. Season, planting with corms to harvest: Suitable leaves for harvest are produced in 2 to 3 weeks, 

but 6 weeks are needed for mature leaves. Single leaves cut weekly or all leaves every 6 to 8 weeks 

(MARKLE).

b. Cultivation: Propagated by corm or stem cuttings (has very poor seed production). Requires a 

moist, rich, well-drained soil and does not grow well in sandy soil or soil with very low organic 

matter content. Can be successfully grown in soils with pH 5.0 –8.0. Does best in temperatures 

averaging 26.7 °C (80 °F). Typically grown at a density of about 14,000 to 20,000 plants per 

hectare. Tanier spinach is relatively shade tolerant and is sometimes intercropped with bananas or 

coconut. Resistant to most pests (TROPILAB, LEAF FOR LIFE).

c. Availability in the marketplace: Relatively rare here; more common in the tropics where it is 

grown. 

d. Preparation for cooking: Rarely eaten raw as leaves may irritate the mouth. Cooked like spinach 

and used as any leafy vegetable in various dishes. Before cooking, the leaves and petioles are cut 

up. They are typically boiled for 10-15 minutes (LEAF FOR LIFE, TROPILAB).

e. Nutritional aspects: High in protein, vitamins A and C, and phosphorus (LEAF FOR LIFE). 

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: Hawaii (MANSFELD).

5. Other production regions: Tropical Americas, Surinam, the Carribbean, Micronesia, Tahiti, and the

West Indies (MANSFELD, MARKLE, TROPILAB).

6. Use: Leafy vegetable. 

7. Part(s) of plant consumed: Leaves and petioles. Tubers are edible when cooked but too small to be 

used for food (MARKLE).

8. Portion analyzed/sampled: Leaves and petioles

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b.EPA Crop Group (Group & Subgroup): Miscellaneous

c.Codex Group: No specific entry

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, TROPILAB, LEAF FOR LIFE

11.Production Map: EPA Crop Production Region 13.

12.Plant Codes:

a. Bayer Code: XATBR
Page	136

1. Violet, Chinese [tropical primrose, Herbe le rail, mange-tout, herbe pistache, pistache marron, 

Asistasía branca, fuchwe, mtikini, kichwamangwo (GRIN)]

Acanthaceae

Asystasia gangetica (L.) T. Anderson

2. A spreading, perennial herb with ascending stems up to 2 m (6.5 ft) long, native to tropical Africa and 

Asia but now a pantropical weed. The leaves are opposite, simple with entire margins, ovate to lanceolate 

often with a cordate base and up to 8 x 4.5 cm (3.1 x 1.8 in). Inflorescence a terminal raceme up to 25 cm 

(9.8 in) long, with bisexual, slightly zygomorphic, 5-parted flowers, typically white with purple spots 

inside the bottom lobe. The fruit is an explosive capsule which sprays seeds far and wide when mature. 

Chinese violet is cultivated as a leafy vegetable and medicinal plant in Africa, Asia, and parts of the 

tropical Americas. However in some places, such as Australia, it is considered an invasive weed. In 

Africa, it is also valued highly as fresh animal fodder (MANSFELD, WIKIPEDIA, PROTA).

3. Crop Data:

a. Season: 8-10 weeks from germination to seed dispersal. Young shoots and leaves may be 

harvested upon emergence (PROTA).

b. Cultivation: Propagated by seeds. Can grow under many conditions, from poor, water logged 

soils to well drained fertile areas, but does not do well in areas with a long dry season. It thrives on 

coastal alluvium, peat soils with 85% organic matter and pH 3.5–4.5, sandy loams and clay soils, 

and yet may be found at elevations up to 2,100 m (6,889 ft). Does well in full sun, but can tolerate 

an almost entirely closed canopy, although this will slow growth significantly (PROTA).

c. Availablity in the marketplace: Mainly gathered from the wild or cultivated in home gardens in 

Africa, Asia, and rural tropical Americas.

d. Preparation for cooking: Leaves are cooked and eaten as a vegetable, often with other leafy 

vegetables or sometimes with beans or sesame paste. The leaves may also be dried and ground for 

use later (PROTA).

e. Nutritional aspects: Contains significant protein and calcium (PROTA).

f. Medicinal aspects: Used in Africa, India, and Indonesia for a variety of herbal remedies 

(PROTA).

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: Tropical Americas, Kenya, Tanzania, India, Indonesia, and W. Africa 

(PROTA, MANSFELD).

6. Use: Leafy vegetable, potherb, medicinal, ornamental, animal fodder, and insect repellant (PROTA).

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a.Authors Class: Crop Group 4: Leafy Vegetables, Leafy greens subgroup 4A

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, WIKIPEDIA, PROTA.

11. Production Map: EPA Crop Production Regions 3 and 13.

12. Plant Codes:

a. Bayer Code: ASYCO
Page	137

ATTACHMENT 5. MONOGRAPHS – BRASSICA LEAFY VEGETABLES
Page	138

(033)

1. Arugula [rocket salad, tira, arrugula, gargeer, roka, roquette, garden rocket, roka, rucola, rugula, salad 

rocket, rocket-salad, Ölrauke, Ruke, Senfrauke, jamba, taramira, rábano-silvestre, oruga común, roqueta 

(GRIN, MARKLE)]

Brassicaceae 

Eruca sativa Mill. (syn: Brassica eruca L., Brassica erucoides Roxb., Eruca longirostris Uechtr, E. 

stenocarpa Boiss. & Reut., Eruca vesicaria subsp. sativa (Mill.) Thell.)

2. This is a low growing annual 30-60 cm (1-2 ft) high, found wild in the Mediterranean, North Africa, 

the Balkans, and parts of Asia. The leaves are 7.6-18 cm (3-7 in) long and deeply lobed, and it bears 

white, cross-shaped flowers. It is mainly used as a salad green and has long been popular in Europe, 

India, the Middle East and parts of Asia, and is used especially heavily in Italy. Previously arugula was 

mainly collected from the wild, and commercial cultivation is a relatively recent phenomenon, having 

only occurred in the past few decades. The leaves are best when used young, and the flavor is pungent 

and spicy, resembling horseradish. Recently, it has grown in popularity in the U.S. and is now a 

relatively common part of salad mixes, particularly in gourmet markets. In addition to fresh usage, it can 

also be cooked in stews, sauces, and stir-fries. The seeds yield an oil known as “jamba oil” which can be 

used for cooking, lamp oil, or taken medicinally. This is most commonly found in India. The seeds may 

also be ground into a kind of mustard powder. On the island of Ischia in the Gulf of Naples, a local 

specialty is a liquor made from the leaves of arugula which is drunk after meals (MARKLE, 

MANSFELD, WIKIPEDIA, FLORIDATA, PURDUE, PLANTS FOR A FUTURE).

3. Crop Data:

a. Season, seeding to first harvest: For leaves, about 2 to 3 months. Normally harvested when 

leaves are about 6 to 8 inches. The seed crop is direct seeded in early April and harvested early 

September by cutting, dried in the field for 10 to 14 days and combined (MARKLE).

b. Cultivation: A very hardy plant, can grow in most kinds of soil, sun to partial shade, and is 

drought resistant (PLANTS FOR A FUTURE). 

c. Availability in the marketplace: Fairly common in the U.S., particularly in more affluent areas, 

as it is considered a gourmet food. Common in Europe, the Middle East, North Africa, and parts of 

Asia. 

d. Preparation for cooking: Leaves used fresh or cooked by stewing, boiling, or stir-frying. Seeds 

dried and ground or pressed for oil (MARKLE, MANSFELD, WIKIPEDIA).

e. Nutritional aspects: Rich in vitamin C and potassium (WIKIPEDIA).

f. Medicinal aspects: Long considered an aphrodisiac, and some use in folk remedies, but little to 

no medicinal use today (WIKIPEDIA, PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.: Arizona, California, Florida, New Jersey, New York and South Carolina 

(MARKLE). It is also being investigated as a potential crop in the Midwest. 

5. Other production regions: Southern Europe, North and Northeast Africa, the Middle East, Central 

Asia, and North and Central India.

6. Use: Salad green, cooked vegetable, cooking oil, lamp oil, seasoning/spice, condiment, liquor, 

medicinal (MANSFELD, PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Young leaves mainly; older leaves which are too hot to eat added to sauces 

as a seasoning. 

8. Portion analyzed/sampled: Leaves (fresh)

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Leafy Vegetables, Leafy green subgroup 4A

c. Codex Group: 013 (VL 0496) Leafy vegetables (including Brassica leafy vegetables), VL 0496, 

Rucola

d. EPA Crop Definition: None
Page	139

10. References: GRIN, MARKLE, MANSFELD, PURDUE, FLORIDATA, PLANTS FOR A FUTURE, 

WIKIPEDIA

11. Production Map: EPA Crop Production Regions 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, and 12 (PLANTS)

12. Plant Codes:

a. Bayer Code: ERUVE
Page	140

(085)

1. Chinese Cabbage (Bok choy) [chongee, baak choi, pai tsai, white stalk, taisai, lei choy, bok choi, 

paksoi, Chinese cabbage, paktsoi, white mustard cabbage, spoon cabbage, Japanese white celery mustard, 

pak choy sum, Chinese chard, pak choy, pak toy, celery mustard, Chinese mustard cabbage, joi choy, tak 

tsai, Chinese savoy, celery cabbage, tatsoi, osaka-na, caisin, Chinese mustard, Chinese white cabbage, 

false pak-choi, flowering white cabbage, mock pak-choi, mustard cabbage, purple-stem mustard, white 

celery mustard, cai xin, qing cai, ze cai hua, ze tai cai, zi cai tai, chou de Chine, Chinakohl, pecai, sawi 

hijau, sawi kembang, sawi putih, shakushina, taisi, junggukpaechu, puhit, bunga, sawi putih, couvechinesa, kapusta kitajskaja, col de China, repollo chino (MARKLE, GRIN)]

Brassicaceae 

Brassica rapa subsp. chinensis (L.) Hanelt (syn: Brassica campestris subsp. chinensis (L.) 

Makino, Brassica chinensis L., Brassica chinensis subsp. utilis M. Tsen & S. H. Lee, Brassica 

dubiosa L. H. Bailey, Brassica oleracea var. chinensis (L.) Prain, Brassica rapa var. 

amplexicaulis Y. Tanaka & Ono, Brassica rapa var. chinensis, Brassica rapa var. rosularis M. 

Tsen & S. H. Lee)

1. Flowering white cabbage (choi sum) [flowering bok choy, yu choy, u-choy, tsai shim, tsoi sum, false 

pak choi, Chinese cabbage, choy sum, mock pakchoi, choisum, yow choy, edible rape, caisin, mock pakchoi, cai xin, sawi hijau, sawi kembang, sawi bunga (MARKLE, GRIN)]

Brassica rapa L. subsp. chinensis (L.) Hanelt var. parachinensis (L. H. Bailey) Hanelt (syn: 

Brassica parachinensis L. H. Bailey)

1. Purple-stem mustard [ze cai hua, ze tai cai, zi cai tai (GRIN)] 

Brassica rapa L. subsp. chinensis (L.) Hanelt var. purpuraria (L. H. Bailey) Kitam. (syn: Brassica 

campestris var. purpurea L. H. Bailey, Brassica purpurea (L. H. Bailey) L. H. Bailey)

1. Chinese flat cabbage [broad-beak mustard, Chinese savoy, ta ke cai, wutacai, kisaragina, taasai 

(GRIN)]

Brassica rapa L. subsp. narinosa (L. H. Bailey) Hanelt (syn: Brassica narinosa L. H. Bailey, 

Brassica rapa var. narinosa (L. H. Bailey) Kitam.)

2. This group of Chinese cabbages should not be confused with Chinese napa cabbage, which forms a 

tight head. Bok choy and its close relatives form loose rosettes but not true heads, despite often being 

referred to as Chinese cabbage. The taxonomy of this group is confusing, and the confusion is made 

greater by the numerous common names (some of them overlapping with other subspecies or varieties) in 

both Chinese and English, and the many cultivars of these plants. However, all are grown in a similar 

manner, for similar uses and greatly resemble each other. All are known only in cultivation and are lowgrowing, annual or biennial, cool season cabbages that tend to form basal rosettes of edible leaves with 

thickened, often white or purple, petioles. The leaves, petioles, and young flower stalks (flowers and 

seeds are typical of the family) are all edible, but it is the crisp petiole that is particularly favored for stirfries and other vegetable dishes. They tend to have a slightly sharper and more “mustardy” flavor than 

the napa cabbage, although some types can be quite bland and watery. Bok choy is the most familiar to 

Western markets, and there are many cultivars featuring different sizes, colors, and growing requirements. 

It is typically the largest of the group, with the thickest and most desirable petiole, which may range from 

white to green to purple in color (as in the variety purple-stem mustard). It is typically biennial (grown as 

an annual) although if stressed may bolt the first year. It is also the only type that is typically dried for 

later use in soups and other dishes. It is highly versatile and is eaten at every stage from seedling to 

flowering. Flowering white cabbage (choi sum) is an annual, and is the only one of the group grown 

primarily for its flowering stem. It forms the loosest bunches and has the most slender petioles. 

Although the whole plant is consumed, it is the flower stalk with its flower buds and just-opened flowers 

that is most prized, usually for cooking or pickling. Chinese flat cabbage is much like bok choy, only 

smaller and lower to the ground (prostrate or semi-prostrate). It tends to form wide, low rosettes only a 

few inches tall and it is extremely hardy, even able to survive under snow cover for a time. It also tends 
Page	141

to be slow to bolt in the spring, making it a highly useful, if slow-growing, crop (MARKLE, 

MANSFELD, GRIN, SCHNEIDER 2001, WIKIPEDIA, INNVISTA, LARKCOM).

3. Crop Data:

a. Season, seeding to harvest: Time varies based on cultivar and desired crop, ranging from only a 

few weeks for bok choy seedlings, to three months or more for flower stalks. When leaves and 

petioles are desired, several cuttings of the outer leaves may be made throughout the season 

(LARKCOM).

b. Cultivation: Typically grows best in 15-20 °C (59-68 °F) temperatures, although some cultivars 

may be more heat or cold resistant. As typical of many cabbages, these have a fine, shallow root 

system and require fertile soil and high moisture levels for a productive crop. Dryness and heat will 

cause premature bolting, but excessive water results in susceptibility to pests (particularly slugs) 

and fungal disease. Typically planted either in the very early spring or in late summer for fall 

harvest, although some cultivars can over-winter in mild climates. These plants often do well with 

slight shading, particularly in warmer months, and traditionally are often intercropped with corn, 

carrots, or other Brassica crops. Can be started in containers and in some cases grown to maturity 

in them. Also suitable for year-round greenhouse cultivation under carefully controlled conditions. 

Susceptible to most common Brassica pests, particularly flea beetle and cabbage caterpillar, as well 

as being vulnerable to bacterial rot and clubroot (LARKCOM, DIXON 2007, NONNECKE).

c. Availability in the marketplace: Ubiquitous throughout most of Asia, becoming more common 

in the West. Bok choy in particular is available at most large supermarkets in the U.S., as well as 

specialty markets. 

d. Preparation for cooking: Rarely eaten fresh, although leaves (particularly of seedlings) are 

occasionally used in salads. Leaves and petioles may be cooked together or used separately. The 

thicker petioles are sometimes peeled before use. Flower stalks with budded or just-opened flowers 

are also eaten cooked. These vegetables are used throughout Asian cuisine in nearly every way 

imaginable in dishes with other vegetables, alone, or with fish, meat, rice, or noodles. They can be 

boiled, blanched, fried, stir-fried, steamed, or pickled. Bok choy is occasionally dried for use in 

soups or stews out of season, as fresh leaves do not store well (LARKCOM, SCHNEIDER 2001).

e. Nutritional aspects: Very nutritious, more so than many other cabbages, and particularly high in 

potassium, vitamin A, and calcium (NONNECKE).

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: Bok choy is grown throughout the country, usually in very small acreage for local 

markets. Grown in much greater quantity in California and Florida, particularly, as well as in New York, 

New Jersey, Michigan, Arizona, and Texas (NONNECKE). 

5. Other production regions: Major crop in China. Also grown in Canada, Japan, Korea, S.E. Asia, the 

Philippines. Recently as a winter crop in tropical Africa, Brazil, and the Antilles (MARKLE, 

MANSFELD, NONNECKE).

6. Use: Raw vegetable, cooked vegetable, pickles, dried vegetable (LARKCOM, SCHNEIDER 2001, 

MANSFELD).

7. Part(s) of plant consumed: Leaves, petioles, and flowering stalk.

8. Portion analyzed/sampled: Leaves and petioles; flowering stalk only in flowering white cabbage. 

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b.EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables, Leafy Brassica greens 

subgroup 5B

c.Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables, VL 0468, Choisum; 

013, Leafy vegetables (including Brassica leafy vegetables); VL 0466, Pak-choi or Paksoi

d. EPA Crop Definition: None

10. References: MARKLE, MANSFELD, GRIN, SCHNEIDER 2001, WIKIPEDIA, INNVISTA, 

LARKCOM, NONNECKE, DIXON 2007
Page	142

11. Production Map: EPA Crop Production Regions: Bok choy: 2, 3, 10 and 13 (MARKLE).

12.Plant Codes:

a. Bayer Code: BRSCH (B. rapa subsp. chinensis), BRSNR (B. rapa subsp. narinosa)
Page	143

(091)

1. Broccoli, Chinese [white flowering Chinese broccoli, gay lon, gai lan, kailaan, gai lohn, Chinese 

kale, gai lon, gaillon, kailan, yellow flowering Chinese broccoli, kaai-laan, white flowered broccoli, tsai 

shim, bai hua gan lan, chinesischer Brokkoli (MARKLE, GRIN)]

Brassicaceae 

Brassica oleracea var. alboglabra (L.H. Bailey) Musil (syn: Brassica alboglabra L.H. Bailey)

2. An annual, cool season crop for a long time grown primarily in China and Asia although probably 

originating in antiquity from the Mediterranean. In shape and form very similar to broccoli, with thick, 

green-blue leaves, although the leaves are broader and the stems somewhat longer than in true broccoli. 

The flower stalk and buds are lighter in color than true broccoli and they do not form the large, tightly 

packed heads but instead have many smaller, less dense inflorescences. The inflorescences and 

surrounding leaves are eaten as a cooked vegetable, typically right before the flowers bloom although 

they sometimes are harvested just as blooming begins. The small yellow or white flowers are edible and 

tasty and may be eaten with the rest of the tops. In flavor, much like broccoli although sometimes 

described as more bitter, more sweet, or more peppery. There are many cultivars of this plant in China, 

each for a particular growing season and climate so that it can be grown virtually year-round there 

(MARKLE, MANSFELD, SCHNEIDER, HU 2005, WIKIPEDIA, DPI QUEENSLAND, IFAS-EDIS).

3. Crop Data:

a. Season, seeding to first harvest: 40 to 60 days (MARKLE).

b. Cultivation: Can be grown all year round in some climates. Propagated by seed. Optimum 

temperatures for germination are 25 to 30 °C (68 to 95 °F). May bolt quickly at sustained high 

temperatures. Grows in most fertile soil types, with good drainage and high organic content. Ideal 

pH is neutral to slightly acid, but not below 5.0. Chinese broccoli can be directly sown at a depth of 

0.6 cm (2.4 in) allowing 8-12 cm (3.1-4.7 in.) between plants and with 2 to 4 rows per raised bed. 

Particularly susceptible to downy mildew, as well as white rust and Alternaria. Aphids, green looper 

caterpillar, white butterfly caterpillar and diamondback moth are common pests of Chinese broccoli. 

For harvest, young flowering stems are cut by hand at 15-20 cm (5.9-7.9 in.) length with a sharp 

knife. Chinese broccoli should be harvested frequently to prevent bolting and toughening, 

particularly in summer. About three cuts can be obtained from one stem, and the main stalk should 

be cut relatively short to enhance further growth (DPI QUEENSLAND).

c. Availability in the marketplace: Extremely common in Asia and easily found in Asian markets; 

becoming more common in mainstream markets in the U.S. 

d. Preparation for cooking: May be cooked and prepared in the same way as broccoli, most often 

steamed and served with oyster sauce or stir-fried with ginger and garlic (WIKIPEDIA). 

e. Nutritional aspects: A good source of Vitamin E, Vitamin B6, iron, phosphorus, zinc and copper, 

and a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, thiamin, riboflavin, 

foliate, calcium, magnesium, potassium and manganese (NUTRITION DATA).

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: Grown in many areas of the U.S. including California, Florida and Washington 

(MARKLE).

5. Other production regions: China, Vietnam, Thailand, Myanmar, Canada, Australia (WIKIPEDIA, 

MARKLE, DPI QUEENSLAND)

6. Use: Cooked vegetable.

7. Part(s) of plant consumed: Flowerhead, stalk, and leaves.

8. Portion analyzed/sampled: Flowerhead, stalk, and leaves.

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables, Head and Stem 

Brassica subgroup 5A

c. Codex Group: 010, Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead 

Brassicas, VB 0401, Broccoli, Chinese.
Page	144

d.EPA Crop Definition: Broccoli = Chinese broccoli (gai lon, white flowering broccoli).

10.References: GRIN, MARKLE, MANSFELD, SCHNEIDER, HU 2005, WIKIPEDIA, DPI 

QUEENSLAND, NUTRITION DATA, IFAS-EDIS

11.Production Map: EPA Crop Production Regions 10 and 3 (MARKLE)

12.Plant Codes:

a. Bayer Code: BRSAG
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1. Broccoli raab [rapa, rapini, taitcat, Italian turnip, broccoli turnip, Chinese flowering cabbage, choy 

sum, spring broccoli, Italian mustard, turnip rape, rappone, Italian turnip broccoli, nabana, ruvo kale, 

saishin, tsai-hsin, tsai-tai, cima-de-rapa (GRIN, MARKLE)]

Brassicaceae 

Brassica ruvo L.H. Bailey (syn: Brassica campestris L. (Ruvo group); Brassic rapa L.)

2. An annual or biennial cool-season crop known only in cultivation but probably originating in North 

Africa and Eurasia. Closely related to turnips and rapeseed (canola), but closer resembling young 

broccoli, it has many thick, dark green, spiked leaves which surround small clusters of small green flower 

buds. It is grown for its tender leaves and flowers shoots which are often eaten together and used as 

cooked vegetables or pot herbs. Plants develop rather rapidly and are typically harvested before the 

flower buds open, although the yellow flowers are edible and tasty. The overall flavor of the vegetable 

has been described as nutty, bitter, and pungent. General growth habit and exposure of edible parts are 

similar to spinach and Chinese broccoli. Long used almost exclusively in Italian and Asian cuisines, 

broccoli raab has recently become much more familiar in the U.S. and other parts of the world 

(MARKLE, MANSFELD, WIKIPEDIA, COOKSFRESHMARKET, NCCE, IPMCENTERS).

3. Crop Data:

a. Season: About 60 days from seeding to harvest, although crops may be planted in the fall and 

overwintered for harvest in the spring. In warm climates, may be grown in the fall or winter 

(NCCE).

b. Cultivation: May be direct-seeded or transplanted. Broccoli raab prefers heavy loams, although 

if it is being over-wintered or planted in early spring, better drained loams with more sand content 

are superior. Soil should have a high organic content and an optimal pH of 6.0-6.5. Requires high 

amounts of nitrogen to produce good color and tenderness, and it should be fed at least twice in 

overwintering crops. If weather is dry, irrigation is recommended. It is susceptible to a large range 

of pests, particular insect pests, similar to those which attach other Brassica crops. Broccoli raab 

can go to seed very quickly in warm weather. It is harvested by cutting leaves and flower buds 

when they are 10-20 cm (4-8 in.) high and kept in cool conditions until sold, and has a very short 

shelf-life (NCCE, IPMCENTERS).

c. Availability in the marketplace: Fairly common in fresh markets throughout the U.S., and in 

Asian and Italian ethnic markets. More common in Europe.

d. Preparation for cooking: Broccoli raab can be steamed, boiled, stir-fried, sautéed, microwaved 

and braised. It is too tough and bitter to eat raw, and while the whole stem is edible, the tough 

bottom portion should be cut off and it should be thoroughly washed before cooking. Blanching in 

hot salted water and then plunging into ice water removed bitterness. It is most typically eaten in

hearty dishes and paired with garlic (in Italian cuisine) and other strong flavors. Served as a 

vegetable and side dish (COOKSFRESHMARKET, WIKIPEDIA).

e. Nutritional aspects: Contains vitamins A, C, and K, as well as potassium, calcium, and iron 

(WIKIPEDIA).

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: Grown in many states, including New Jersey, California, North Carolina, and 

Arizona (MARKLE, IPMCENTERS, NCCE).

5. Other production regions: Grown throughout much of the temperate world but particularly Europe 

(Italy and Portugal) and China (WIKIPEDIA, MARKLE, MANSFELD).

6. Use: As a cooked vegetable, like broccoli or Chinese broccoli. 

7. Part(s) of plant consumed: Tops (leaves, stems and flower buds)

8. Portion analyzed/sampled: Tops
Page	146

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables group 5, Brassica 

greens subgroup 5B

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 4327, Broccoli 

raab

d. EPA Crop Definition: Turnip tops or greens = Broccoli raab (raab, raab salad), hanover salad 

turnip tops (turnip greens).

10.References: MARKLE, MANSFELD, WIKIPEDIA, COOKSFRESHMARKET, NCCE, 

IPMCENTERS

11.Production Map: No specific entry. 

12.Plant Codes:

a. Bayer Code: BRSRW
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1. Cabbage, Abyssinian [Abyssinian mustard, African cabbage, karate, Ethiopian mustard, mustard 

collard, Ethiopian kale, Ethiopian rape, chou Éthiopien, d'Abyssinie, abessinischer Kohl, figiri 

(MARKLE, GRIN)]

Brassicaceae 

Brassica carinata A. Braun

2. An erect African annual or perennial Brassica known only in cultivation, resembling the wild mustards 

and grown primarily as a leafy vegetable. Leaves are alternate with a short petiole, and lower leaves may 

be double-crinulate while upper leaves are often obvate and entire. Fruit and flowers are typical of the 

genus. May reach up to 1.5 m (4.9 ft) in height, but if grown for greens, tender leaves and stems are 

typically cut before they reach 30 cm (1 ft). Older leaves and stems may be cooked. Although a warmweather species, one cultivar (TexSel, developed by Texas A&M University) can be grown in cooler 

climates. The greens are said to be somewhat milder than collards and without the pungency of mustard 

greens. In Ethiopia, it is also grown as an oilseed for cooking, illumination, and household and industrial 

uses. Although known to contain high levels of erucic acid, which is toxic, some cultivars have been 

selected to be almost free of erucic acid and these are used for cooking. The seed can also be used as spice 

or condiment (MARKLE, MANSFELD, PLANTS FOR A FUTURE, GRUBBEN 2004, WIKIPEDIA). 

3. Crop data:

a. Season, seeding to harvest: About 35-53 days for use as a leafy vegetable, and can be harvested 

multiple times in a season (MARKLE).

b. Cultivation: Does best in a sunny position in moist, well-drained, fertile soil under slightly 

alkaline conditions, but can succeed nearly anywhere and is somewhat weedy. Propagation is by 

seed. When grown for leaves, high additions of N will enhance growth. Requires regular irrigation 

if rain is infrequent, as water stress will induce early flowering. Leaves should be harvested prior to 

flowering as bolting ruins the flavor and tenderness of the leaves. It is highly susceptible to Turnip 

Mosaic Virus and blackrot, as well as common Brassica pests (GRUBBEN 2004, PLANTS FOR A 

FUTURE). 

c. Availability in the marketplace: Mainly local markets, primarily in Africa.

d. Preparation for cooking: Young and tender leaves and stems are used fresh in salads, while 

larger and older tops are cooked and eaten like broccoli or cabbage. The seeds of some cultivars 

may be pressed for edible cooking oil or used as a spice like mustard seed (GRUBBEN 2004, 

PLANTS FOR A FUTURE).

e. Nutritional aspects: No data.

f. Medicinal aspects: The seed is used in folk-medicine to treat stomachache (GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.: Some production at least in Texas and Florida (MARKLE).

5. Other production regions: Ethiopia, Tanzania, Malawi, Zimbabwe, and other West African nations 

(GRUBBEN 2004).

6. Use: Salad green, cooked vegetable, potherb, medicinal, illumination, household oil, condiment, 

seasoning, animal fodder, biodiesel (GRUBBEN 2004, MARKLE, MANSFELD).

7. Part(s) of plant consumed: Leaves and stems (rarely seeds and seed oil).

8. Portion analyzed/sampled: Leaves and stems.

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, PLANTS FOR A FUTURE, GRUBBEN 2004, 

WIKIPEDIA,

11.Production Map: EPA Crop Production Regions 3, 6, and 8 (MARKLE). 

12.Plant Codes:

a. Bayer Code: BRSCA
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1.Cabbage, Seakale [Bedford cabbage, braganza, Portuguese cabbage, Portuguese cole, Portuguese tree 

kale, tronchuda cabbage, tronchuda kale, chou à grosses côtes, chou tronchuda, portugiesischer Kohl, 

Rippenkohl, Tronchudakohl, couve-de-nervuras , couve-Manteiga, couve-penca, couve-portuguesa, 

couve-tronchuda, col de pezon grueso, col tronchuda, butter cabbage (MARKLE, GRIN)]

Brassicaceae

Brassica oleracea L. var. costata DC. (syn: Brassica oleracea var. tronchuda L. H. Bailey)

2. Not to be confused with sea kale (Crambe maritima), this is a hardy perennial type of cabbage that 

appears to be intermediate between the heading cabbages we are most familiar with and the kales. It is 

considered a savoy cabbage, with crinkled leaves. The plant resembles a thick-stemmed collard with 

large floppy leaves which grow close together and have thickened leaf stalks and leaf ribs. It may form a 

loose head or no head at all, depending on the temperatures at which it is grown (warm weather seems to 

prevent any heading at all). Grown for the petioles and the leaves, which are used as cooked vegetables 

(MARKLE, MANSFELD, STEPHENS, BAILEY 1916, DIXON).

3. Crop data: 

a. Season: Cool season crop, in timing similar to other cabbages (MARKLE, STEPHENS).

b. Cultivation: Propagated by seed or cuttings. Grow under typical conditions for other cabbages. 

Frost hardy, but will tolerate warmer climates, though it may not head at all and may be more 

vulnerable to pests such as cabbage loopers and imported cabbage worms (MARKLE, 

STEPHENS).

c. Availability in the marketplace: Rare in the U.S. Mainly Portugal and surrounding areas.

d. Preparation for cooking: Cook leaf stalk, rib, and leaf blade as a vegetable (MANSFELD).

e. Nutritional aspects: No data; likely similar to other cabbages. 

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: No data; some experimental growth in Florida at least (MARKLE). 

5. Other production regions: Portugal (MANSFELD).

6. Use: Cooking greens (MARKLE).

7. Part(s) of plant consumed: Leaves and petiole

8. Portion analyzed/sampled: Leaves and petiole

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0499, Sea kale

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, STEPHENS, BAILEY 1916, DIXON

11. Production Map: No specific entry

12.Plant Codes:

a. Bayer Code: BRSOT
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1. Collards [winter greens, cow cabbage, spring heading cabbage, tall kale, tree kale, kale, fodder kale, 

Portuguese kale, caulet, chou cavalier, chou commun, chou en arbre, chou fourrager, chou vert, 

Blätterkohl, Blattkohl, Futterkohl, Kuhkohl, berza común, col forrajera (GRIN, MARKLE)]

Brassicaceae 

Brassica oleracea var. viridis L. (Syn: Brassica oleracea var. acephala DC.)

2. Collards are a perennial or biennial, non-heading cabbage closely related to the kales. Probably 

originally native to Europe and Africa, collards have long been a traditional crop in the American South, 

South America, and Kashmir. They are grown for their large, smooth, thick leaves which grow in a 

rosette around an upright main stem which may reach 61 cm (2 ft) in height. Collards are especially 

prized for their flexibility, as although they are a cool season crop they can withstand far more heat in the 

summer than many other Brassica types. It is most popular in climates that are too warm to successfully 

grow heading cabbages. It is described as having a strong, rather bitter flavor which may be improved by 

frost. Collards are never eaten raw and need to be boiled or cooked well to make them soft enough to eat, 

otherwise the leaves can be tough. The younger the leaves when picked, the more tender they are 

(MARKLE, MANSFELD, SCHNEIDER 2001, GRIMES HORT, NCCE, WIKIPEDIA).

3. Crop Data: 

a. Season, seeding to harvest: About 2 to 3 months (MARKLE).

b. Cultivation: Full sun or partial shade. Collards can grow in many kinds of soil but the best 

yields come from well drained, heavy loamy soils with high organic content and a pH of 6.0-6.5. 

Regular applications of fertilizer are recommended for good leafy growth. May be planted in late 

summer or fall for fall/winter harvest and/or in the early spring for spring harvest, depending on 

climate. Plants should be irrigated during dry periods. Seedlings can be started inside and 

transplanted, or direct seeded in the field and thinned to about anywhere from 5-46 cm (2-18 in) 

spacing, depending on the type of production desired. Collards are susceptible to several kinds of 

worms (cabbage worm, cabbage looper) as well as Harlequin bug and downy mildew. To harvest, 

plants may be cut when very small (like mustard greens) to produce several successive cuttings of 

small leaves, the whole plant may be cut when half grown or when completely grown, or the 

tender leaves may be cut from the plant while leaving the central stem intact for several cuttings. 

Leaves are bound and marketed in bunches, and can stay fresh for up to 10 days on ice (GRIMES 

HORT, NCCE, WIKIPEDIA).

c. Availability in the marketplace: Common in the U.S. and parts of Europe and Africa, fresh, 

canned, or frozen.

d. Preparation for cooking: Collards should be well cooked before eating. The larger the leaves, 

the longer they should be cooked to become tender. Collards are favorite dish in the American 

South, where they are traditionally eaten with smoked meats, particularly pork. They are also 

considered good luck to eat on New Year’s Day with black-eyed peas and pork. They are also 

sometimes fermented into a kraut. In South America the leaves are sliced thin and eaten as a side 

dish or added to soups. In Kashmir, the whole plant including the root is eaten with soup, rice, 

meat, fish, or cheese. It is also pickled (WIKIPEDIA, SCHNEIDER).

e. Nutritional aspects: High in Vitamin A, Vitamin C, potassium, calcium, and soluble fiber 

(WIKIPEDIA, GRIMES HORT).

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: Production in many U.S. states including Georgia, South Carolina, North 

Carolina, Texas, New Jersey, Maryland, California, Alabama, Arizona, and Tennessee.

5. Other production regions: Canada, Portugal, Egypt, Brazil, and Kashmir (MARKLE, MANSFELD, 

WIKIPEDIA). 

6. Use: Mainly as greens or potherbs.

7. Part(s) of plant consumed: Leaves, rarely roots and buds.

8. Portion analyzed/sampled: Leaves
Page	150

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables group 5, Brassica 

greens subgroup 5B

c. Codex Group: Kale: 013, Leafy vegetables (including Brassica leafy vegetables), VL 4332, 

Collards, see Kale, VL 0480

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, SCHNEIDER 2001, GRIMES HORT, NCCE, 

WIKIPEDIA.

11. Production Map: EPA Crop Production Regions 1, 2, 3, 4, 5, 6 and 10 (MARKLE). 

12. Plant Codes:

a. Bayer Code: BRSOA
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1. Cress, Garden [garden cress, cresson alenois, Gartenkresse, agriao, mastruco, berro de huerta (GRIN)]

Brassicaceae 

Lepidium sativum L.

1. Peppergrass [Virginia peppergrass, poor-man's-pepper, Virginia pepperweed, Virginia-cress, 

mastruço, mastruz, menstruz, cresón, mancuerno (GRIN)]

Lepidium virginicum L.

2. Annual herb grown throughout much of the temperate and warm-temperate world, reaching a height of 

30-61 cm (1-2 ft). The leaves rise from the root crown at the soil surface and are variable in shape, some 

forms being greatly divided like parsley, others curled. If only lower leaves are removed, new leaves will 

continue to be formed on the central stalk. Peppergrass is a closely related plant, native in the U.S., which 

is not cultivated, but often is gathered and used similarly. Cress is valued for its sprouts, which are eaten 

raw or used as a garnish, as well at its spicy older leaves which can be used as vegetable or seasoning. 

The seedpods can be used as a spice and the seed oil is a nutritious, edible oil. The root is also strongly 

flavored and used as a condiment in China. All parts of the plant are used medicinally (MARKLE, 

MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, HU 2005).

3. Crop Data:

a. Season, seeding to harvest: 6-8 weeks for leaves, 1-2 weeks for young shoots/sprouts 

(MARKLE, WIKIPEDIA).

b. Cultivation: Propagated from seed. Succeeds in most soils, but requires moisture. Prefers full 

sun to slight shade (PLANTS FOR A FUTURE).

c. Availability in the marketplace: Rare but not unknown in the U.S. More common in Europe, 

Asia, and Africa. 

d. Preparation for cooking: Leaves added to soups, sandwiches and salads for its tangy flavor. 

Sprouts eaten fresh. The fresh or dried seed pods can be used as a peppery seasoning. In England cut 

cress shoots are typically used in sandwiches with boiled eggs, mayonnaise and salt (WIKIPEDIA).

e. Nutritional aspects: Leaves contain, Vitamins A and C and protein (WIKIPEDIA).

f. Medicinal aspects: Used in various folk remedies and in Ayurveda to prevent postnatal 

complications (PLANTS FOR A FUTURE, WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.: No data, but primarily grown in home gardens (MANSFELD).

5. Other production regions: Commercially grown in England, France, the Netherlands and Scandinavia. 

Also cultivated in Asia, North Africa, India, and North America. Cultivated for oil in Ethiopia 

(WIKIPEDIA, MANSFELD).

6. Use: Salad green, sprout, spice, oil, medicinal, condiment (WIKIPEDIA, PLANTS FOR A FUTURE, 

MANSFELD).

7. Part(s) of plant consumed: Leaves and sprouts (primarily), root, seedpods, seed oil.

8. Portion analyzed/sampled: Leaves and sprouts. 

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Garden cress: Leafy vegetables (except Brassica

vegetables) group, Leafy greens subgroup 4A

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0472, Garden 

cress

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, HU 2005, 

PLANTS. 

11. Production Map: All EPA Production Regions (PLANTS)

12. Plant Codes:

a. Bayer Code: LEPSA (L. sativum), LEPVI (L. virginicum)
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1. Cress, Upland [dryland cress, wintercress, scurvy grass, Belle Isle cress, spring cress, yellow rocket, 

toi, early wintercress, landcress, garden yellowrocket, early yellowrocket, herb-Barbaras, rocket cress, 

herbe aux charpentiers, herbe de Sainte-Barbe, Barbarakraut, erva-de-Santa-Bárbara, agrião-de-inverno, 

hierba de Santa Bárbara (GRIN, MARKLE)]

Brassicaceae 

Barbarea vulgaris W. T. Aiton (syn: Barbarea arcuata (Opiz ex J. Presl & C. Presl) Rchb., 

Barbarea vulgaris var. arcuata (Opiz ex J. Presl & C. Presl) Fr., Barbarea vulgaris var. 

brachycarpa Rouy & Foucaud, Barbarea vulgaris var. longisiliquosa Carion, Barbarea vulgaris

var. sylvestris Fr., Campe barbarea (L.) W. Wight ex Piper, Erysimum arcuatum Opiz ex J. Presl & 

C. Presl, Erysimum barbarea L.)

1. American cress [early winter cress, land cress, Normandy cress, upland cress, cresson de jardin, 

Frühlingsbarbarakraut, agrião-de-horta, berrillo, berro mastuerzo, hierba de Santa Bárbara (GRIN)]

Barbarea verna (Mill.) Asch. (syn: Barbarea praecox (Sm.) W. T. Aiton, Erysimum vernum Mill.)

2. Hardy biennial herbs of the mustard family, native originally to Southern Europe and Asia but now 

naturalized throughout much of Europe and North America. Leaves, which are highly lobed with a 

round, terminal lobe and then pairs of progressively smaller lobes arranged down a smooth 15.2-20.3 cm 

(6- 8 in) stem, form a basal rosette. A 61-91 cm (2-3 ft) flower stalk sprouts the second year, bearing 

clusters of yellow, cross-shaped flowers. Seed pods are thin and cylindrical, about 3.8 cm (1.5 in) long. 

Rarely if ever cultivated today, but still occasionally gathered from the wild for its pre-flowering foliage. 

Formerly cultivated in Europe, as well as in the U.S. by European settlers. Still quite popular in Belgium. 

Considered a weed in much of North America (MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR A 

FUTURE, BRILL, MUNRO). 

3. Crop Data:

a. Season, harvest: Late fall, winter, and early spring while the leaves are still relatively mild. 

Once the plant has flowered the flavor becomes too spicy and bitter for consumption (BRILL, 

MARKLE).

b. Cultivation: Prefers neutral, fertile soils. Often grows in wet places but does not like to be 

submerged. In the garden, requires sun (unless temperatures are likely to be high, then partial shade 

is advisable) and frequent watering. A cool season plant, propagated by seed, it can be sown as 

soon as the soil can be worked and will tolerate some frost. Seedling should be thinned to 10 cm 

apart. Weedy and will often self-sow (WIKIPEDIA, BRILL, MUNRO, PLANTS FOR A 

FUTURE).

c. Availability in the marketplace: Rare in most places, although may be obtainable in some areas 

of Europe. Primarily grown in the home garden or gathered from the wild for personal use.

d. Preparation for cooking: Young leaves are used fresh in salads as a vegetable, flavoring, or 

garnish. Leaves, young or older, are also cooked as a vegetable (like spinach) or pot herb in soups 

and stews, although older leaves may require long cooking and rinsing to be palatable. Flower buds 

may be used for flavoring in salads or other vegetable dishes. Sprouts also eaten (MUNRO, 

BRILL, PLANTS FOR A FUTURE).

e. Nutritional aspects: No data. 

f. Medicinal aspects: Some use in folk medicine (PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.: No data. 

5. Other production regions: Some cultivation in Europe, possibly France (MUNRO).

6. Use: Vegetable, potherb, salads, medicinal (PLANTS FOR A FUTURE, MUNRO).

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves
Page	153

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Upland cress: Leafy vegetables (except Brassica

vegetables) group, Leafy greens subgroup 4A

c. Codex Group: 027, Herbs, HH 0751, Wintercress, Common; American

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, MUNRO, WIKIPEDIA, PLANTS FOR A FUTURE, 

BRILL, PLANTS.

11. Production Map: All EPA Production Regions except 13 (PLANTS).

12. Plant Codes:

a. Bayer Code: BARVE (B. verna), BARVU (B. vulgaris)
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1. Hanover salad [Hanover kale, spring kale, Hanover turnip, Siberian kale, winter rape, curled kitchen 

kale, rape kale, chou à faucher, Schnittkohl, couve nabiça , nabicol (MARKLE, GRIN)]

Brassicaceae

Brassica napus var. pabularia (DC.) Rchb. (Syn: Brassica campestris var. pabularia DC.)

2. This member of the cabbage family, a type of kale that is closely related to rape, is grown for the 

tender leaves used as potherbs and in salads. In growth, it is much like turnip, but the root is 

non-tuberous. The leaves form a rosette and are smooth and generally scalloped. The stems vary from 

purple to white. Siberian kale differs from other kales in that the foliage is bluish-green in color and is 

less curled, and the leaves are more tender and less bitter. It is also grown as a forage and green manure 

crop in the American South, where it can be planted in the fall and overwinter (MARKLE, MANSFELD, 

STEPHENS 2, PURDUE, BOTANY).

3. Crop data:

a. Season, seeding to harvest: 2 to 3 months (MARKLE).

b. Cultivation: Cool weather crop grown much like collards. Direct seeded via broadcast or 

transplanted from seedlings. Rows 61-76 cm (24-30 in) apart, plants 25-46 cm (10-18 in) apart. 

Susceptible to cabbage loopers and other caterpillars (STEPHENS 2).

c. Availability in the marketplace: Primarily found in specialty markets and home gardens. 

d. Preparation for cooking: Eaten fresh in salads or cooked as a potherb (STEPHENS 2)

e. Nutritional aspects: No data.

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: Grown in Florida and other parts of the southern U.S. (MARKLE, STEPHENS 2).

5. Other production regions: Grown in temperate regions (MARKLE). 

6. Use: As salads and potherbs (MARKLE).

7. Part(s) of plant consumed: Leaves 

8. Portion analyzed/sampled: Leaves

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry.

d. EPA Crop Definition: Turnip tops or greens = Broccoli raab (raab, raab salad), hanover salad 

turnip tops (turnip greens).

10. References: GRIN, MARKLE, MANSFELD, STEPHENS 2, PURDUE, BOTANY.

11. Production Map: No entry, see Kale.

12. Plant Codes:

a. Bayer Code: No specific entry.
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1. Kale [Scotch kale, borecole, flowering kale, curly kale, kitchen kale, dwarf Siberian kale, curled 

kitchen kale, curlies, decorative kale, flowering cabbage, ornamental cabbage, ornamental kale, Scottish 

kale, yu yi gan lan, chou d'aigrett, chou frangé, chou fries, chou lacinié, Braunkohl, Federkohl, Grünkohl, 

Krauskohl, Zier-Kohl, braunkol', col crespa (GRIN, MARKLE)]

Brassicaceae

Brassica oleracea var. sabellica L. (syn: Brassica oleracea var. acephala auct., Brassica oleracea 

var. selenisia L.)

1. Kale, branching bush [branching cabbage, bush kale, perennial kale, perpetual kale, thousand-head 

kale, eeuwig moes, splijtkool, splijtmoes, stekkool,chou à mille têtes, branchu, chou vivace, Staudenkohl, 

Strauchkohl, Tausendkopfkohl, col de mil cabezas (GRIN)]

Brassica oleracea L. var. ramosa DC. (syn: Brassica oleracea subsp. fruticosa Metzg., Brassica 

oleracea var. fruticosa (Metzg.) L. H. Bailey)\

1. Kale, Jersey [giant Jersey kale, palm kale, palm-tree kale, tree kale, chou palmier, italienischer Kohl, 

Palmkohl GRIN)]

Brassica oleracea L. var. palmifolia DC.

1. Kale, marrow-stem [chou moellier, chou mollier, Markkohl, Markstammkohl, cavolo, mozgovaja 

kapusta, col de meollo, col medular, col meollosa (GRIN)]

Brassica oleracea L. var. medullosa Thell.

2. The kales are a large group of (typically) non-heading Brassica which encompasses several varieties 

and countless cultivars. Kale grown for food is handled as an annual, although the plant is biennial, 

producing a seed crop the second year, and is very similar to collards in growth and cultivation 

requirements. The majority of kale grown for food in the U.S., Europe, and Canada is common kale, 

which may vary widely in color, and leaf form from thick, flat wrinkled leaves with entire margins to 

extremely curly and divided leaves. Kale leaves can be dark, almost bluish-green to light green to white, 

reddish or purple. Kale typically forms a loose rosette of leaves around a central stem, and may reach 

nearly 1 meter (3.3 ft) in height for some of the more robust types, although other types may not exceed 

10 cm (3.9 in) in height until the flower stalk begins to grow. A number of varieties of kale are grown for 

strictly ornamental purposes and have very fancy leaves, bright colors, and may form a loose head. These 

are often planted in place of flowers for decoration in the cool season, although they are perfectly edible 

provided they have not been treated with pesticides that are not approved for food use. Kale is used as a 

leaf vegetable, sometimes for fresh greens when very young but usually as a potherb and cooked 

vegetable. It has a strong, somewhat bitter and nutty taste to it. The flavor is sweetened by frost and 

made unpalatable by heat and bolting. Branching bush kale is a primitive variety of kale which is 

cultivated primarily in Africa, Central, America and Asia. It is more tolerant of heat than other varieties 

and the leaves and young sprouts are eaten, although it is mostly cultivated for fodder. Marrow-stem kale 

is a variety of kale cultivated in Europe, North America, and Australia, which has thick, tough stalks and 

is also primarily used for cattle fodder. Jersey kale is a traditional European type of kale, now in decline, 

but still grown in some places as an heirloom or relic crop, particularly in Northern Italy (MARKLE, 

MANSFELD, SCHNEIDER, PLANTS FOR A FUTURE, WHFOODS, FLORIDATA, WIKIPEDIA, 

ELZEBROEK 2008).

3. Crop data:

a. Season, seeding to harvest: 1 to 3 months (MARKLE, FLORIDATA).

b. Cultivation: Temperature and moisture requirements vary by type. However kale is a cool 

season crop and typically cannot tolerate temperatures consistently above 26.7 °C (80 °F), and does 

well down to about -6.7 °C (20 °F). Does best in full sun to light shade and well drained loamy 

soils, although it may grow in nearly any type of soil as long as it receives enough moisture. Kale 

prefers an alkaline soil and Jersey kale can tolerate maritime conditions. In the southern U.S., kale 

is often planted in the fall and harvested over winter and into the spring. The leaves may be 

harvested as a bunch at the end of the season or taken as needed for several harvests over the 

growing season. Kale is susceptible to the typical pests and diseases of Brassicas (ELZEBROEK 

2008, FLORIDATA, PLANTS FOR A FUTURE).
Page	156

c. Availability in the marketplace: Very common throughout North America, Australia, and 

Europe; different varieties available in Asia, Africa, and South America. 

d. Preparation for cooking: Kale leaves are used fresh in salads when young and tender or made 

into a slaw. More often they are cooked, canned, frozen, or pickled/fermented. It is eaten 

throughout Europe, Asia, Australia and North America and in parts of South America and Africa. 

It may be boiled, stir fried or steamed. It is used in soups, casseroles, and meat dishes or served as 

a vegetable side dish. It is sometimes dried and eaten as a snack and in Japan a health-drink is 

made from it (MARKLE, MANSFELD, WIKIPEDIA, SCHNEIDER, ELZEBROEK 2008).

e. Nutritional aspects: Kale is very high in beta carotene, vitamin A, vitamin K, vitamin C, lutein, 

zeaxanthin, and calcium (WIKIPEDIA, WHFOODS).

f. Medicinal aspects: May have anti-cancer properties (WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.: Grown widely throughout the South but not limited to that area. Grown 

particularly in Georgia, California, Maryland, Texas, New Jersey, Pennsylvania, North Carolina, Virginia, 

Illinois, and Ohio (MARKLE).

5. Other production regions: Worldwide in temperate zones (MARKLE, MANSFELD, WIKIPEDIA).

6. Use: Salad green, potherb, dried vegetable, beverage, slaw, pickles (WIKIPEDIA, SCHNEIDER, 

WHFOODS)

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables group, Leafy Brassica

greens subgroup 5B

c. Codex Group: 013 (VL 0480) Leafy vegetables (including Brassica leafy vegetables), VL 0480, 

Kale; 052 Miscellaneous fodder and forage crop for feed, AV 0480, Kale forage

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, SCHNEIDER, PLANTS FOR A FUTURE, 

WHFOODS, FLORIDATA, WIKIPEDIA, ELZEBROEK 2008.

11. Production Map: EPA Crop Production Regions 1, 2, 5, 6 and 10 (MARKLE).

12. Plant Codes:

a. Bayer Code: BRSOA (Kale), BRSOC (Curly kale)
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1. Maca [maka, Peruvian ginseng (GRIN, MARKLE)]

Brassicaceae

Lepidium meyenii Walp. (Syn: Lepidium peruvianum G. Chacón de Popovici)

2. Maca is a long-lived annual or biennial plant native to the Andes and cultivated primarily for its 

tuberous root. The growth form is low to the ground and mat-like and prostrate, with the scalloped leaves 

forming a rosette. In general, the plant greatly resembles cress and has the small, self-fertile, off-white 

flowers typical to the mustard family. The edible root for which it is grown is actually a fleshy hypocotyl 

which is fused with the taproot. Maca is cultivated at altitudes from 2,438 to 4,419 m (8,000 to 14,500 

ft), elevations at which few other crops can be grown. The nutrituous tuber ranges in color form yellow 

to purple to black and has been in cultivation for up to 3,000 years, in some places acting as a staple food 

for the population. The leaves are also consumed as a vegetable. Although cultivation was decreasing for 

some time, in recent years it has begun to become more popular again, likely due to growing interest in 

the crop as a nutritional supplement (MARKLE, MANSFELD, WIKIPEDIA, RUBATSKY 1997, 

RAINTREE).

3. Crop data:

a. Season, seeding to harvest: About 7 to 11 months for the roots (RUBATSKY 1997).

b. Cultivation: Propagation is from seed, which is planted via broadcast methods and stomped into 

the ground. Maca does well in intense sunlight at high elevations and is one of the most frost-tolerant 

plants in cultivation. This plant may tend to exhaust the soil of nutrients and requires several years of 

fallow between plantings. Yields are low, about 3 tonnes/ha (1.3 tons/A). Roots are harvested at the 

onset of the dry season (RUBASTKY 1997).

c. Availability in the marketplace: As a vegetable, mainly in Andean countries where it is grown. 

However the dried and ground root powder is available as a nutritional supplement in many other 

parts of the world. 

d. Preparation for cooking: The root may be eaten fresh, cooked, or dried and reconstituted, often 

with milk. The dried roots may be stored for up to year and remain edible. It can also be mashed and 

cooked to form a puree or porridge, ground into a flour, or fermented to make a weak beer. The 

leaves are mainly consumed fresh in salads, much like other Lepidium species (MANSFELD, 

WIKIPEDIA, MARKLE).

e. Nutritional aspects: Maca is high in protein for a root vegetable, and also contains significant 

amounts of calcium and iron as well as many important amino acids (RAINTREE).

f. Medicinal aspects: Maca has long been considered by native peoples to be an aphrodesiac, to be 

useful for impotence, and to increase fertility. Recently it has become popular as a nutritional 

supplement for these purposes, although the amount of plant material in the capsules commonly 

sold in the U.S. is far less than is consumed weekly by regular maca eaters in its native countries 

and recent studies indicate that it does not affect sex hormones in humans (RAINTREE, 

WIKIPEDIA). 

g. Crop Photos:

4. Production in U.S.: No data

5. Other production regions: Peru and Boliva; Andean mountains (MANSFELD, RUBATSKY 1997). 

6. Use: Root vegetable (raw or cooked), leafy vegetable, medicinal, beer, flour (RAINTREE, 

MANSFELD, WIKIPEDIA).

7. Part(s) of plant consumed: Root and tops

8. Portion analyzed/sampled: Root (fresh and dried) and tops

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, RAINTREE, WIKIPEDIA, RUBATSKY 1997.

11.Production Map: No specific entry.
Page	158

12.Plant Codes:

a. Bayer Code: No specific entry.
Page	159

1. Mizuna [kabuna, spinach mustard, tendergreen, turnip greens, zairainatane, wang sheng cai,

raapsteeltjes, moutarde épinard, Mosterdspinat, Senfspinat, komatsuna, kyona, mibuna, mostaza 

espinaca(GRIN)]

Brassicaceae

Brassica rapa L. subsp. nipposinica (L. H. Bailey) Hanelt (syn: Brassica japonica Makino, 

Brassica nipposinica L. H. Bailey)

2. Kabuna [spinach mustard, tendergreen, turnip greens, zairainatane, raapsteeltjes, moutarde épinard, 

Mosterdspinat, Senfspinat, komatsuna, mostaza espinaca (GRIN)]

Brassica rapa L. subsp. nipposinica (L. H. Bailey) Hanelt var. perviridis L. H. Bailey (syn: 

Brassica perviridis (L. H. Bailey) L. H. Bailey)

2. Mizuna (and its variety, kabuna) is an annual vegetable native to Japan and grown in Asia, Europe, 

and the U.S. It is closely related to the turnip and does have tuberous, edible roots although it is primarily 

grown as a leafy vegetable, particularly in the U.S. Mizuna forms a large, loose rosette of feathery leaves 

which are typically dark green in color. When fully grown, the leaves may reach nearly 40.6 cm (16 in) 

in height, although mizuna is often harvested when much smaller than that. Depending on the variety, the 

flavor of mizuna may vary from watery and almost bland to bright, sharp, and peppery (although never as 

hot as arugula). Mizuna leaves are very tender and delicate and most often eaten fresh or very briefly 

cooked. Mizuna is both heat and cold tolerant and is relatively bolt resistant. It may be harvested at any 

time from the seedling stage to the fully grown plant, including the flower stalk which may also be eaten. 

The leaves become tougher, more bitter, and more fibrous as they age (MARKLE, MANSFELD, 

WIKIPEDIA, SPECIALTY PRODUCE, LARKCOM, HHG).

3. Crop data:

a. Season, seeding to harvest: As soon as 2-3 weeks for first harvest of seedlings or several months 

for adult leaves or flower stalks. Multiple cuttings may be made (LARKCOM).

b. Cultivation: A cool weather crop, mizuna may be sown in spring or fall. It can withstand 

extremes of up to 32 °C (90 °F) without bolting and down to -16 °C (3 °F) if in a sheltered location. 

It may be overwintered in many areas with only an unheated poly-tunnel or cold frame. Mizuna 

can be direct-seeded or transplanted and spacing is dependent on what the plants will be harvested 

(from 10 cm/4 in for seedlings to 46 cm/18 in for fully grown plants). It does best in direct sunlight 

to light shade and succeeds in most soils as long as they are moisture-retentive and can tolerate pH 

range of 5.6-7.5. Mizuna should not be allowed to dry out, especially when very young. Mizuna 

grown for baby greens can do well when intercropped with larger Brassicas, corn, or other widely 

spaced crops. It does well in containers. It is often sold for the home garden in seed mixes with 

other tender greens. Mizuna is fairly pest resistant but is most susceptible to slugs and flea beetles. 

Mizuna should be used within 3-5 days of harvest (LARKCOM, HHG).

c. Availability in the marketplace: Common in Japan and China. Popular in the West as part of 

bagged salad mixes (LARKCOM, MANSFELD).

d. Preparation for cooking: Mizuna is mostly used fresh in salads as very young leaves. However 

it may also be used as a garnish, in soups, or added to stir-fries at the last minute. Mizuna may also 

be used as a part of many other dishes. In Japan it is often pickled. Older leaves have prominent 

leaf-stalks which may be removed and cooked separately (LARKCOM, WIKIPEDIA, 

MANSFELD).

e. Nutritional aspects: High in beta-carotene and fiber (SPECIALTY PRODUCE).

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: No data. Mainly in home gardens (particularly as winter crop in the south-east) or 

grown for micro-greens (MARKLE, MANSFELD).

5. Other production regions: Japan, China, U.K (MANSFELD, WIKIPEDIA). 

6. Use: Salad green, garnish, pot herb, root vegetable (MARKLE, LARKCOM).

7. Part(s) of plant consumed: Leaves; occasionally roots.

8. Portion analyzed/sampled: Leaves. 
Page	160

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Mizuna - Brassica (cole) leafy vegetables group, Leafy 

Brassica greens subgroup 5B

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, SPECIALTY PRODUCE, LARKCOM, 

HHG

11.Production Map: No specific entry. 

12.Plant Codes:

a. Bayer Code: BRSNO
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1. Mustard greens [gui choy, kai choy, Chinese mustard, gai chow, karashina, Japanese greens, potherb 

mustard, Chinese green mustard, specialty mustards, kyona, Indian mustard, Chinese mustard, mostaza, 

takana, leaf mustard, prong, gar choy, California peppergrass, gai choy, komatsuma, cabbage leaf 

mustard, komatsuna, curled mustard, cutleaf mustard, dissected-leaf mustard, yau choi, ostrich plume, 

raya, moutarde Chinese, raapstecltjes, southern curled mustard, head mustard, spinach mustard 

(MARKLE)]

Brassicaceae

Brassica juncea (L.) Czern.

1. Leaf mustard [cabbage-leaf mustard, chopped mustard, curled mustard, cut-leaf mustard, dissectedleaf mustard, hakka mustard, head mustard, horned mustard, large-petiole mustard, leaf mustard, ostrichplume, southern curled mustard, Swatow mustard, shui cai, moutarde de Chine, irana, setsuriko, takana, 

mostaza de la tierra (GRIN)]

Brassica juncea (L.) Czern. subsp. integrifolia (H. West) Thell.

1. Big-stem mustard [swollen-stem mustard, zha cai, chicken mustard, multishoot mustard, nine-head 

mustard (GRIN)]

Brassica juncea (L.) Czern. subsp. tsatsai (T. L. Mao) Gladis

2. Numerous B. juncea subspecies, varieties, and cultivars are grown for greens and are typically lumped 

together under the name “mustard greens”. Other Brassica mustards are grown for greens as well, but 

most plants known as mustard greens are B. juncea. The vast majority of these are B. juncea subsp. 

integrifolia varieties, but B. juncea subsp. tsatsai varieties are grown not only for their leaves but for their 

thickened petiole, which is eaten as vegetable. All are annuals grown from seed, and form clusters of 

leaves, the edible portion, prior to forming a seed stalk, but do not typically form a true head. Leaves may 

vary in size, shape and texture, from small to large ( >15.2 cm/6 in), entire to lobed or serrate, and from 

smooth to prickly to wrinkly to hairy. The flavor may also vary from fairly mild to extremely hot and 

peppery, depending on the type grown and when in the season the leaves are harvested. Some of the 

types of B. juncea grown for greens are also grown for mustard seed and for oil. When grown for leaves, 

they are typically harvested while still young and tender, to prevent the flavor from becoming too hot or 

bitter and the leaves from becoming too fibrous. Mustard greens are grown through much of the world, 

but variety may differ by region and they are most common in Asia and the southern U.S. Mustard 

greens are also used as green manure, animal fodder, and for phytoremediation. Culture and exposure of 

leaves are comparable to spinach (MARKLE, MANSFELD, WIKIPEDIA, SCHNEIDER 2001, MUNRO, 

GRUBBEN 2004, FLORIDATA).

3. Crop data:

a. Season, seeding to harvest: As little as 30 days for tender leaves (GRUBBEN 2004).

b. Cultivation: Mustards are a very versatile plant and can succeed in almost any soil. Naturally a 

plant of waste places they can survive very inhospitable conditions provided they receive full sun 

and adequate water. When grown for food, they are grown as a cool season crop, as high 

temperatures will ruin the flavor of the leaves and cause the plants to bolt quickly. They may be 

direct seeded or transplanted. Final spacing if grown for leaves is 30-50 cm (0.9-1.6 ft) between 

rows and 20-40 cm (0.6-1.3 ft) in-row; can be planted more densely for seed or oil production. In 

leaf production, ideal conditions are a moist, well drained, loamy soil with plenty of nitrogen 

inputs. Mustard greens are particularly susceptible to root rots and to other common Brassica pests 

(GRUBBEN 2004, FLORIDATA, MUNRO).

c. Availability in the marketplace: Common worldwide, and ubiquitous in Asia. In the U.S. is 

commonly found in salad mixes. 

d. Preparation for cooking: Leaves are used fresh in salads, cooked in soups, stir-fries, or side 

dishes. Also may be frozen, canned or pickled. The thickened petioles of some varieties are eaten 

as a cooked vegetable, alone or with the leaves, much like chard. In addition, the seeds are 
Page	162

sometimes used as a spice or crushed for edible oil (WIKIPEDIA, MANSFELD SCHNEIDER 

2001, MUNRO, GRUBBEN 2004).

e. Nutritional aspects: Can hyper-accumulate cadmium and many other soil trace elements. Can be 

used as a selenium, chromium, iron and zinc food supplement. High in vitamins A and K 

(WIKIPEDIA).

f. Medicinal aspects: Mustard “plasters” are a home remedy for sore muscles and chest congestion 

(MUNRO).

g. Crop Photos:

4. Production in U.S.: Grown throughout much of the country, particularly Georgia, California, Florida, 

Texas, Arkansas, North Carolina, Tennessee, South Carolina, Ohio, Mississippi, and Arizona 

(MARKLE).

5. Other production regions: Mexico, Asia, Europe, Africa, Canada (MUNRO, GRUBBEN 2004, 

WIKIPEDIA).

6. Use: Fresh, canned, frozen for potherbs and to limited extent in salads or cooked; green manure, 

phytoremediation, nutritional supplement, animal fodder, condiment, seed, seed oil, medicinal 

(MARKLE, MANSFELD, GRUBBEN 2004, MUNRO, WIKIPEDIA).

7. Part(s) of plant consumed: Leaves, including stems; sometimes seeds and seed; see “mustard seed”.

8. Portion analyzed/sampled: Leaves with stems.

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables group, Leafy Brassica

greens subgroup 5B

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0485, Mustard 

greens; 013 Leafy vegetables (including Brassica leafy vegetables) for Komatsuma, VL 0478, 

Indian mustard.

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, SCHNEIDER 2001, MUNRO, 

GRUBBEN 2004, FLORIDATA

11. Production Map: All EPA Crop Production Regions (PLANTS).

12. Plant Codes:

a. Bayer Code: BRSJU (B. juncea)
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1. Mustard, tuberous rooted Chinese [Chinese turnip, tuberous root mustard, Dai tou jie, root 

mustard, turnip-root mustard, large-root mustard. # large-root mustard (Source: Opera Bot 55:16.1980 

[as Brassica juncea var. napiformis]) – English, jie cai ge da (MARKLE, GRIN)

Brassicaceae

Brassica juncea (L.) Czern. subsp. napiformis (Pailleux & Bois) Gladis (syn: Brassica juncea var. 

megarrhiza M. Tsen & S. H. Lee, Brassica juncea var. napiformis (Pailleux & Bois) Kitam., 

Brassica napiformis (Pailleux & Bois) L. H. Bailey, Sinapis juncea var. napiformis Pailleux & 

Bois)

2. This mustard subspecies develops a tuberous root, in appearance much like a globular turnip. Roots 

reach a diameter of 7.6-10.2 cm (3-4 in), and are similar to turnips in appearance, texture, flavor and 

culture. The leaves are dark green, irregularly shallow-lobed and serrate with stiff hairs. The root is 

white and fleshy and may weigh up to three pounds. It is rarely grown in the U.S., although popular in 

China. The roots are sliced and made into salty pickles. The leaves are edible as any other mustard green 

and may also be pickled, although it is usually cultivated primarily for the roots (MARKLE, 

MANSFELD, LARKCOM, HU 2005, WRIGHT 2001).

3. Crop data:

a. Season, seeding to harvest: No data; for leaves see mustard greens.

b. Cultivation: No data; for root cultivation see turnip, for leaf cultivation see mustard greens.

c. Availability in the marketplace: Common in China, mainly as pickles/preserves.

d. Preparation for cooking: The root is cleaned, cut into several pieces and laid in the sun to 

partially dehydrate. It is then mixed with salt and placed in large earthenware urns with pressure 

applied to the top. After some time the roots turn black and can be eaten or stored for many years 

(HU 2005).

e. Nutritional aspects: No data.

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: No data

5. Other production regions: China, especially northern provinces (HU 2005).

6. Use: Root and leaves used, as turnips, mainly for pickling (MARKLE, HU 2005).

7. Part(s) of plant consumed: Roots and leaves (including petioles).

8. Portion analyzed/sampled: Roots and leaves (including petioles).

9. Classifications: 

a. Authors Class: Root and tuber vegetables; Crop Group 4: Leafy Vegetables, Leafy Brassica

greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0485, Mustard 

greens.

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, LARKCOM, HU 2005, WRIGHT 2001

11. Production Map: No entry 

12. Plant Codes:

a. Bayer Code: BRSJU (B. juncea)
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1. Radish [Chinese radish, Japanese radish, small radish, garden radish, common radish, turnip radish, 

fejil, lai fu, luo bo, ying tao luo bo, petit rave, radis, radis japonais, ravon, chinesischer Rettich, 

Radieschen, Rettich, lobak, radice, rafano, ravanello, daikon, hatsuka daikon, rábano, rabanete, rábano 

blanco, rabanillo, rabanito (GRIN, MARKLE)

Brassicaceae 

Raphanus sativus L. var sativus (syn: Raphanus sativus var. niger J. Kern., Raphanus sativus 

raphanistroides Makino, Raphanus sativus var. raphanistroides (Makino) Makino)

1. Rat-tail radish [serpent radish, tail-pod radish, shu wei luo bo, radis de Madras, radis serpent, 

Schlangenrettich, mungra, mougri (GRIN)]

Raphanus sativus L. var. mougri H. W. J. Helm (syn: Raphanus caudatus L. f., Raphanus sativus

var. caudatus (L. f.) H. Vilm.)

1. Oil radish [fodder radish, radis fourrager, radis oléifère, Ölrettich, rafano da foraggi, rábano-de-azeite, 

nabo-forrageiro, rábano oleaginoso (GRIN)]

Raphanus sativus L. var. oleiformis Pers. (syn: Raphanus sativus var. oleifer Stokes)

2. A highly variable erect, annual herb probably originating the Mediterranean but now cultivated 

throughout much of the world. It has been grown since ancient times as an oilseed, root vegetable, leaf 

vegetable, and fodder crop. Radish has green elongate, lobed leaves with a large terminal lobe. The 

leaves are arranged alternately and the large lower leaves form a rosette. The higher leaves are much 

smaller with a short petiole. The flowers form on a terminal raceme and are perfect, small (1.5 cm/0.6 in) 

and 4-parted, usually white to light purple. The seeds form in an elongated indehiscent pod, 2-12 seeds in 

each, and are yellowish and approximately 3 mm (0.1 in) in diameter. The main product is the tuberous 

root, which is valued as a vegetable around the world. There are many cultivars and among these the root 

size may vary from just a few grams to more than 20 kg (44 lb), and may be nearly any color (including 

white, red, or black) or shape (round to very elongate). Although the roots are usually the primary 

commodity, all parts of the plant are edible. The seeds are used as a spice or garnish for oil, the seed pods 

are eaten as a vegetable, and the leaves are used as a salad green. Rat-tail radish is cultivated exclusively 

for the immature seed-pods and the root is not eaten at all. Oil radish is grown mainly for oilseed and 

fodder. Cultivars common to America and Europe are most typically small, usually round, and reddish. 

Cultivars grown in Asia and for other markets may be much larger and vary greatly in shape, color, and 

flavor (GRUBBEN 2004, MARKLE, MANSFELD, WIKIPEDIA, SCHNEIDER 2001, HU 2002).

3. Crop data:

a. Season: Although radish is considered a cool season crop in the U.S., many cultivars are grown 

in tropical climates. Small, quick growing types may take only 3 weeks from planting to harvest, 

but larger cultivars require quite a long growing season to reach their full size. In North America, 

varieties are in season from April to June and from October to January. In general, radishes should 

be harvested when the roots are fully developed but before they begin to turn hard and pithy 

(GRUBBEN 2004, WIKIPEDIA).

b. Cultivation: Practices vary by cultivar. Radish is propagated by seed, sown directly into the 

ground in drills. Radish requires full sun, and light, well drained soil with a pH of 6-6.5. In 

general, it favors cooler climates. Seeds may germinate in 4 days. When grown for the roots, 

radishes require plenty of moisture and fertilizer. It is desirable that they grow quickly and stay 

damp to produce the crisp roots they are prized for. Too much fertilizer and not enough moisture 

can result in pithy and tough roots. Both the leaves and the roots should be harvested before 

flowering (GRUBBEN 2004).

c. Availability in the marketplace: Roots, often with leaves or leaves separately, can be found in 

markets around the world. Preserved radish is also obtainable in many places, particularly Asia. 

d. Preparation for cooking: The roots are used fresh in salads, slaws, and vegetable plates; cooked 

by steaming, put in soups and sauces, sliced, or served with meat; and preserved through being 

salted, dried, pickled, or fermented. The leave, are most often eaten fresh in salads; the youngest 
Page	165

leaves may be used like cress and older leaves may be cooked like spinach. The seeds are pressed 

for oil, or used as a garnish or seasoning. The immature seed pods are eaten as a vegetable: fresh, 

cooked, pickled (GRUBBEN 2004, WIKIPEDA, MANSFELD, SCHNEIDER 2001) .

e. Nutritional aspects: Rich in ascorbic acid, folic acid, and potassium and a good source of vitamin 

B6, riboflavin, magnesium, copper, and calcium (WIKIPEDIA).

f. Medicinal aspects: Used to help with digestion and gas pain, as well as various other traditional 

remedies (HU 2002).

g. Crop Photos:

4. Production in U.S.: No data on current production amounts, but radish is grown throughout much of 

the country, particularly in Florida, Michigan, California, Ohio, Minnesota, New York, Oregon, and New 

Jersey (MARKLE).

5. Other production regions: World production was at approximately 7 million tonnes (7,716,179 tons) 

per year, as of 2004, mainly concentrated in Asia and Europe. Japan, Korea, Taiwan, and Yemen are 

major producers. Radish is also cultivated in tropical Africa and Canada (GRUBBEN 2004). 

6. Use: Root vegetable, salad green, leafy vegetable, seasoning, pickles, kimchee, dried vegetable, 

fruiting vegetable, soups, fodder (MANSFELD, GRUBBEN, MARKLE).

7. Part(s) of plant consumed: Roots, tops, immature fruits.

8. Portion analyzed/sampled: Roots and tops; immature fruits for R. sativus var. mougri only. 

9. Classifications: 

a. Authors Class: Root and tuber vegetables; Crop Group 4: Leafy Vegetables, Leafy Brassica

greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and 1B); Leaves of Root 

and tuber vegetables (2). (Representative crop)

c. Codex Group: 016, Root and tuber vegetables, VR 0494, Radish; Group 013 (VL 0494) Leafy 

vegetables (including Brassica leafy vegetables), VL0494, Radish leaves

d. EPA Crop Definition: Radish, oriental, roots = Raphanus sativus var. longipinnatus (roots and 

tops), including Chinese or Japanese radish (both white and red), winter radish, daikon, lobok, lo 

pak, and other cultivars and/or hybrids of these. Radish, oriental, tops = Raphanus sativus var. 

longipinnatus (roots and tops), including Chinese or Japanese radish (both white and red), winter 

radish, daikon, lobok, lo pak, and other cultivars and/or hybrids of these.

10.References: GRIN, GRUBBEN 2004, MARKLE, MANSFELD, WIKIPEDIA, SCHNEIDER 2001, 

HU 2002

11.Production Map: All EPA Crop Production Regions.

12. Plant Codes:

a. Bayer Code: RAPSR (R. sativus var sativus), RAPSO (R. sativus var. oleiformis
Page	166

(507)

1. Rapeseed [rape greens, colpa, chou oleifere, bird rape, forage rape, annual rape, Argentine canola, 

canola, colza, oilseed rape, rape, summer rape, Swede rape, winter rape, ou zhou you cai, colza d'hiver, 

colza de printemps, navette, Sommerraps,Winterraps, ravizzone, nabina, nabo(GRIN, MARKLE)]

Brassicaceae

Brassica napus L. var. napus (syn: Brassica campestris f. annua Schübl. & G. Martens, Brassica 

campestris f. biennis Schübl. & G. Martens, Brassica campestris subsp. napus (L.) Hook. f. & T. 

Anderson, Brassica napus f. annua (Schübl. & G. Martens) Thell., Brassica napus var. annua W. 

D. J. Koch, Brassica napus f. biennis, Brassica napus var. biennis (Schübl. & G. Martens) Rchb., 

Brassica napus subsp. oleifera (Delile) Sinskaya, Brassica napus var. oleifera Delile, Brassica 

napus var. sahariensis A. Chev.)

1. Field mustard [brown sarson, toria, rapeseed oil, Indian rape, spring turnip rape, Indian colza, yellow 

sarson, canola, natane, winter turnip rape, yu tsai (GRIN, MARKLE)]

Brassica rapa subsp. trilocularis (Roxb.) Hanelt (syn: Brassica campestris var. sarson Prain,

Brassica campestris subsp. trilocularis (Roxb.) G. Olsson, Brassica napus var. glauca (Roxb.) O. 

E. Schulz, Brassica napus var. trilocularis (Roxb.) O. E. Schulz, Brassica rapa subsp. sarson 

(Prain) Denford, Brassica rapa var. trilocularis (Roxb.) Kitam., Brassica trilocularis (Roxb.) 

Hook. f. & Thomson, Sinapis glauca Roxb., Sinapis trilocularis Roxb.)

Brassica rapa subsp. dichotoma (Roxb.) Hanelt (Syn: Brassica campestris var. dichotoma (Roxb.) 

G. Watt, Brassica campestris var. toria Duthie & J. B. Fuller, Brassica napus var. dichotoma

(Roxb.) Prain, Brassica rapa var. dichotoma (Roxb.) Kitam., Sinapis dichotoma Roxb.)

Brassica rapa subsp. oleifera Metzg. (Syn: Brassica campestris a. oleifera DC., Brassica rapa c. 

oleifera DC. )

2. Rape is grown sparingly as a pot herb, more generally for livestock feed and as an oil source. As a pot 

herb the leaves of young plants are used. Leaves are generally lobed, 10-30 cm (4-12 in) long, half as 

wide, near glabrous, but with scattered hairs. Flower stems are much branched, up to 91 cm (3 ft). In 

exposure of edible parts young rape plants used as pot herbs are similar to spinach. Rapeseed oil is 

obtained from the seeds primarily of the species B. napus and B. rapa and the oil from different species is 

not distinguished on the market, since all have similar properties. Rapeseed oil is vastly important in 

North America, Europe, and Asia. The small, near globular seeds are borne in elongated, closed capsules. 

They contain 30 to 45 percent of a semi-drying oil. The oil is separated either by solvent extraction or by 

cold or hot pressing. The term "colza" refers to refined oil. Low glucosinolate and erucic acid levels are 

now defined as “double low” or canola quality, which is less than 2 percent erucic acid and having less 

than 30 micromoles of aliphatic glucosinolates per gram of defatted meal and are called low erucic acid 

rapeseed. This is the edible cooking oil most people are familiar with, and it is primarily made from 

specific varieties bred to produce high quality, edible oil. Non-canola types of rapeseed oil are not usable 

for food but are of importance in industry and as a potential biofuel. The by-products of rapeseed 

production are used in animal fodder and feed (MARKLE, PURDUE, WIKIPEDIA, MANSFELD).

3. Crop data:

a. Season: Depending on the cultivar and climate, may be grown at nearly any time of the year 

(MARKLE, PURDUE).

b. Cultivation: There are summer, winter, and spring cultivars and their requirements vary. In 

general, rapeseed grows best in mild maritime climates and requires good drainage and a light, 

somewhat sandy soil rich in organic material. It needs adequate moisture to bloom and set pods. 

Optimum growth occurs at temperatures around 20 °C (68 °F) for most types, although it can 

survive up to 30 °C/86 °F and down to -4 °C/24.8 °F (or -30 °C/-22 °F) for short periods if 

hardened off properly). Boron deficiency can cause low yields (PURDUE). 

c. Availability in the marketplace: Very common as a cooking oil or ingredient in margarine in 

North America, Europe, and Asia. 
Page	167

d. Preparation for cooking: Seeds are pressed for the edible oil (usually commercially) which is 

either sold by itself or used as an ingredient in other food products. The young leaves may be eaten 

in a salad or cooked as a potherb, although it is not cultivated commercially for this purpose in the 

U.S. (MARKLE, MANSFELD, WIKIPEDIA). 

e. Nutritional aspects: High in omega-3 and omega-6 fatty acids (WIKIPEDIA)

f. Medicinal aspects: No data.

g. Crop photos.

4. Production in U.S.: Production of rapeseed in the U.S. in 2008 was 655,610 tonnes/722,686 tons, and 

it is cultivated throughout the country, particularly in the Midwest (MARKLE, FAOSTAT).

5. Other production regions: Worldwide production in 2008 was 58,061,092 tonnes/64,000,000 tons. 

Top producing countries included Canada (12,642,900 tonnes/13,940,000 tons), China (12,102,010 

tonnes/13,340,000 tons), India (5,834,000 tonnes/6,431,000 tons), Germany (5,154,700 tonnes/5,682,000 

tons), and France (4,719,053 tonnes/5,202,000 tons) (FAOSTAT). 

6. Use: Primarily industrial and edible oils. Also use for potherb and grazing (MARKLE).

7. Part(s) of plant consumed: Seeds and leaves (green) (MARKLE).

8. Portion analyzed/sampled: Oil use: Seeds and its processed commodities meal and refined oil. 

Foliage use: Leaves (green). For rapeseed meal, residue data are not needed for non-canola type 

rapeseed oil since it is produced for industrial uses and is not an edible oil. The edible oil is only 

produced from canola. Meal is required for both, but it is recommended to conduct the trials on canola to 

include both (MARKLE).

9. Classifications: 

a. Authors Class: Oilseed; Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Oilseed group 20, rapeseed subgroup 20A; Rape greens 

– Brassica (Cole) Leafy Vegetables group 5, Leafy Brassica greens subgroup 5B.

c. Codex Group: 013 (VL 0495) Leafy vegetables (including Brassica leafy vegetables ), VL 0495, 

Rape greens; Group 023, SO 0495, Rape seed; Group 023, Oilseed for field mustard seed, SO 0694, 

Mustard seed, Field; Group 067, Crude vegetable oils, OC 0495, Rape seed oil, crude; Group 068, 

Edible vegetable oils, OR 0495, Rape seed oil, edible

d. EPA Crop Definition: Rapeseed = B. napus, B. campestris and Crambe absyssinica (oilseedproducing varieties only which include canola and crambe).

10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, PURDUE, FAOSTAT, FAOSTAT, 

PLANTS.

11. Production Map: All EPA Crop Production Regions (PLANTS). 

12. Plant Codes:

a. Bayer Code: BRSRO (B. rapa ssp. oleifera), BRSNN (B. napus var. napus)
Page	168

1. Rocket, wild [Lincoln's-weed, sand mustard, sand rocket, wall rocket (GRIN)]

Brassicaceae 

Diplotaxis tenuifolia (L.) DC. (Syn: Sisymbrium tenuifolium L.)

2. A weedy perennial native to Europe and western Asia, but naturalized through much of the temperate 

world. It is not well known, but the leaves are used in salads like arugula and it is gaining in popularity. 

It is often confused with arugula in culinary discussions but they are not the same plant. It forms a dense 

bushy rosette with erect branched stems up to 50 cm (19.7 in) tall. The leaves are lanceolate, up to 15 cm 

(6 in) long with irregular lobes. They are mainly confined to the lower parts of the stems and rosette. 

Flowers are four-parted and bright yellow borne on short flowering stems from the upper part of the 

plans. The fruit is a dehiscent pod from 1-4 cm (0.4-1.6 in) long by 5 mm (0.2 in) in diameter with a 

small beak-shaped end, the seeds are arranged in two rows. Although considered a weed in places, it is 

consumed in parts of Europe, particularly Italy, and may be gathered from the wild (MANSFELD, 

WIKIPEDIA, PLANTS FOR A FUTURE, WADAF).

3. Crop Data:

a. Season, flowering: Summer (WADAF)

b. Cultivation: In the wild grows well in waste places and disturbed areas. Prefers well-drained 

sandy soils. Propagation by seed. Light shade to full sun. Can tolerate dry or moist condition 

(PLANTS FOR A FUTURE, WADAR).

c. Availability in the marketplace: Rare in our area; gathered from the wild or grown in home 

gardens. Available in some markets in Europe. 

d. Preparation for cooking: Leaves are used fresh in salads, much like arugula (MANSFELD).

e. Nutritional aspects: No data. 

f. Medicinal aspects: No data.

g. Crop Photos: 

4. Production in U.S.: No data. Naturalized in North America.

5. Other production regions: Southern Europe; S. France and S. Italy, primarily (MANSFELD).

6. Use: Leafy vegetable.

7. Part(s) of plant consumed: Leaves

8. Portion analyzed/sampled: Leaves

9. Classifications:

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, WADAF, PLANTS.

11. Production Map: EPA Crop Productions Regions 1, 2, 3, 5, 6, 8, 9, 10, 11, and 12 (PLANTS).

12. Plant Codes:

a. Bayer Code: DIPTEX
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(520)

1. Rutabaga [Swede, Swedish turnip, Turnip-rooted cabbage, Laurentian turnip, Russian turnip, Nabo]

Brassicaceae 

Brassica napus var. napobrassica (L.) Rchb. (syn: Brassica napobrassica (L.) Mill., Brassica 

napus subsp. napobrassica (L.) Jafri, Brassica napus subsp. rapifera (Metzg.) Sinskaya, Brassica 

napus var. rapifera Metzg., Brassica oleracea var. napobrassica L.)

2. Rutabaga is a biennial plant, grown as an annual, which originated in Europe and is known only in 

cultivation. Rutabaga originated as a cross between a turnip and a cabbage, and it is primarily grown as a 

root crop. In form and flavor it is very similar to turnip, but differing from turnip in having a 

denser-textured root which bears more side roots. The plant reaches 50-60 cm (1.6-2 ft) high. The leaves 

are glabrous with a bluish bloom, instead of hairy as in turnip. Roots are harvested at a more advanced 

stage than turnip, so the growing season is longer. Roots may be stored for winter use. Rutabagas are 

better adapted to northern regions than turnips. Rutabaga roots are harvested at 7.6-12.7 cm (3-5 in) in 

diameter, generally yellow or white fleshed (although white fleshed varieties are less sweet and often used 

only for fodder) with a tan to purple exterior skin, and are longer and rounder than turnips. The large, 

fleshy leaves are also edible and sometimes used as a leafy vegetable (MARKLE, MANSFELD, HU 

2005. SCHNEIDER 2001, PURDUE, NCCE, AGGIE-HORT).

3. Crop Data:

a. Season, seeding to harvest: Three months or more (MARKLE).

b. Cultivation: Rutabaga cultivation is very similar to that of the turnip. Propagation is typically by 

seed. Rutabaga is a cool season crop and planting should be done in the very early spring or fall. 

Fall planted rutabagas take longer to mature than those planted in the spring. A moderately deep, 

highly fertile soil with pH 6.0 to 6.5 is preferred, and rutabaga does best in full sun. Spacing is 

typically 10 cm (4 in) within rows and 30-38 cm (12-15 in) between rows. Major insect pests are 

turnip aphids, flea beetles, root maggots and wireworm. Rutabagas are susceptible to clubroot, root 

knot, leaf spot, white rust, white spot, anthracnose and Alternaria (PURDUE, AGGIE-HORT,

NCCE).

c. Availability in the marketplace: Commonly found in North America, Europe, and Asia. 

d. Preparation for cooking: Rutabaga roots are usually eaten cooked (although they sometimes 

appear fresh and shredded in salads and slaws), and are typically peeled prior to preparation. They 

may be used like any other root vegetable and are oven boiled, baked, mashed, pureed or cut up and 

cooked with other vegetables or meat. They may also be made into vegetable chips. The leaves are 

cooked and eaten much like spinach or kale (WIKIPEDIA, SCHNEIDER, MANSFELD).

e. Nutritional aspects: A 3-1/2 ounce cooked serving of rutabaga contains 144 calories, 35 percent 

of the RDA for vitamin C and only 18 milligrams of sodium (AGGIE-HORT).

f. Medicinal aspects: No data

g. Crop Photos: 

4. Production in U.S.: No data, normally combined with turnip roots. Grown in Wisconsin, Minnesota 

and Washington (MARKLE).

5. Other production regions: Canada, Europe, China, Russia, India (MANSFELD, WIKIPEDIA).

6. Use: Root vegetable, leafy vegetable, animal fodder (MARKLE).

7. Part(s) of plant consumed: Root; occasionally leaves. 

8. Portion analyzed/sampled: Root, (40 CFR 180.1 (J)(6) states that rutabaga tops are removed and 

discarded before analyzing roots).

9. Classifications: 

a. Authors Class: Root and tuber vegetables; Crop Group 4: Leafy Vegetables, Leafy Brassica

greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and 1B); Leaves of root 

and tuber vegetables (2)

c. Codex Group: 016 (VR 0497) Root and tuber vegetables, VR 0497 (see Swede, VR 0497; 

Group 01, Leafy vegetables (including Brassica leafy vegetables), VL 0497, Rutabaga greens.

d. EPA Crop Definition: None
Page	170

10.References: GRIN, MARKLE, MANSFELD, HU 2005. SCHNEIDER 2001, PURDUE, NCCE, 

AGGIE-HORT

11.Production Map: EPA Crop Production Regions 5, 8 10, 11 and 12 (MARKLE).

12.Plant Codes:

a. Bayer Code: BRSNA
Page	171

1. Shepherd’s purse [bourse à Pasteur, capselle à Pasteur, Hirtentäschel, naengi, bolsa-de-pastor, ervado-bom-pastor, zurrón de pastor (GRIN)]

Brassicaceae 

Capsella bursa-pastoris (L.) Medik (syn: Thlaspi bursa-pastoris L.)

2. Shepherd’s purse is an annual or biennial herbaceous plant found worldwide as a weed. The plant has 

a basal rosette of pinnately lobed, oblanceolate, variable leaves up to 10 cm (3.9 in) long. The fruiting 

and flowering stalk may reach up to 0.5 m (1.6 ft) tall and bears small, white, 4-parted flowers in terminal 

racemes. The fruit is a flattened triangular or heart-shaped pod, from which the plant takes its common 

name. Shepherd’s purse has long been cultivated and gathered from the wild in China, Japan, and Korea 

as a leafy vegetable and medicinal plant. All parts of the plant are edible, including the flowers, flower 

stalk, seeds, and seed pods. In Korea it is also grown for the edible root. The general flavor of the plant 

is peppery or mustardy, similar to cress. Young leaves are often gathered before the plant can bolt so that 

they will have a more mild flavor (JUNG 2011, WIKIPEDIA, HU 2005, MANSFELD, PLANTS FOR A 

FUTURE, LARKCOM).

3. Crop Data:

a. Season, harvest: Nearly any time of year, depending on the part desired; tender leaves for salads 

are harvested in the early spring; in cultivation they may be harvested for the first time only a 

month after sowing (JUNG 2011, WIKIPEDIA, LARKCOM).

b. Cultivation: Shepherd’s purse can and will grow nearly anywhere, under almost any conditions. 

It is not frost-tender and will grow in any soil, making it an ideal weed. Seeds are direct seeded in 

the field and will self-sow for the next year if allowed. It does not require external inputs to 

maintain itself. It will bolt quickly in hot or dry weather. It is best started in late autumn or early 

spring. It is susceptible to white rust and downy mildew (PLANTS FOR A FUTURE, LARKCOM, 

WIKIPEDIA). 

c. Availability in the marketplace: Grows wild in many places; common in Korea, Japan, and parts 

of China. 

d. Preparation for cooking: Young leaves are you used fresh in salads or added to soups. Older 

leaves may also be eaten raw or cooked in soups, stir-fried, or used to fill dumplings. They can also 

be dried for later use. The young flower stalks may also be eaten raw or cooked. The seeds may be 

eaten raw, roasted, or ground into a meal for the addition to soups, although this less common 

because the seeds are so small and difficult to harvest. They can also be pressed for an edible oil, 

and the entire seedpod may be used as a peppery seasoning. The root may be used dried or fresh, 

much like ginger (JUNG, PLANTS FOR A FUTURE, LARKCOM).

e. Nutritional aspects: Fairly high in protein; good source of calcium, iron, and Vitamin C 

(PLANTS FOR A FUTURE).

f: Medicinal aspects: Used as a traditional remedy to stop bleeding of various types (PLANTS 

FOR A FUTURE, MANSFELD).

g. Crop Photos: 

4. Production in U.S.: No data; endemic as a weed.

5. Other production regions: Found wild nearly universally, but cultivated mainly in China, Japan, and 

Korea (MANSFELD, WIKIPEDIA).

6. Use: Vegetable (raw and cooked), seasoning, medicinal, cooking oil, root vegetable, animal fodder, 

insecticide, soil reclamation (MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Primarily leaves but all parts of plant may be used.

8. Portion analyzed/sampled: Tops (leaves and stems)

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d.EPA Crop Definition: None

10.References: GRIN, JUNG 2011, WIKIPEDIA, HU 2005, MANSFELD, PLANTS FOR A FUTURE, 

LARKCOM, PLANTS

11.Production Map: All EPA Crop Production Regions (PLANTS). 
Page	172

12.Plant Codes: 

a. Bayer Code: CAPBP
Page	173

(625)

1.Turnip [garden turnip, Italian kale, rappina, rappone, namenia, tendergreen, turnip green, Japanese 

greens, rapini, seven-top turnip, man jing, wu jing, höstoe, majroe, meiraap, stopelknol, navet, 

Herbstrübe, Mairübe, Speiserübe, Stoppelrübe, Wasserrübe, weiße Rübe, salgam, rapa, kabu, nabo, 

rábano, repa, turneps, nabo colza, nabo forrajero, rofva (GRIN, MARKLE)]

Brassicaceae 

Brassica rapa L. subsp. rapa (syn: Brassica campestris var. rapa (L.) C. Hartm., Brassica 

campestris subsp. rapifera (Metzg.) Sinskaya, Brassica napus var. quadrivalvis (Hook. f. & 

Thomson) O. E. Schulz, Brassica quadrivalvis Hook. f. & Thomson, Brassica rapa subsp. rapifera 

Metzg., Brassica rapa var. septiceps L. H. Bailey, Brassica septiceps (L. H. Bailey) L. H. Bailey)

2. The turnip is a biennial grown as an annual, closely related to the rutabaga, which is cultivated nearly 

worldwide as both a root vegetable and a leafy green. The turnip has been cultivated both as a vegetable 

for human consumption and for animal fodder since antiquity. Although it is a cool season plant, it is 

even grown in tropical areas at high elevations. The plant first forms a rosette of thin, hairy leaves on 

slender petioles which resemble mustard greens. The root soon enlarges to a globular or generally 

flattened tuberous tissue, which is tender but later becomes tougher and somewhat fibrous. The root is 

round, and is typically white on the lower portion shading to red or purple on the upper parts where the 

root pokes above the soil. Roots are generally harvested when 7.6 cm (3 in) or less in diameter although 

they may reach up to 20 cm (7.9 in) in diameter and a kilogram in weight. Although turnip is usually 

thought of as a root crop only, the greens are eaten as a vegetable in many places including the southern 

U.S., Europe, and much of Asia. Certain varieties, such as seven-top, topper and Italian kale, are grown 

primarily for the leaves (MARKLE, MANSFELD, SCHNEIDER 2001, PURDUE, NCCE, WIKIPEDIA).

3. Crop Data:

a. Season, seeding to harvest: For greens about 4 to 7 weeks. For roots about 8 to 14 weeks 

(MARKLE).

b. Cultivation: Plants should grow rapidly for best quality, both for greens and roots. Turnip 

varieties grown for tops only can be harvested 1 to 3 times per season with first cutting about 1 

month after seeding. A moderately deep, highly fertile soil with pH 6.0 to 6.5 is preferred, and 

turnip does best in full sun. Spacing is typically 10 cm (4 in) within rows and 30-38 cm (12-15 in) 

between rows. Turnip crops are attacked by two different flea beetles, which eat holes in the 

cotyledons and first leaves, chew stems and cause extensive plant loss. Turnip crops may suffer 

from clubroot, root knot, leaf spot, white rust, scab, anthracnose, turnip mosaic virus and 

Rhizoctonia rot (PURDUE, MARKLE, NCCE).

c. Availability in the marketplace: Turnips are ubiquitous throughout much of the world. In the 

U.S., turnips and turnip greens are typically sold separately, while in other countries they may be 

sold separately or whole with the leaves still attached.

d. Preparation for cooking: Turnips roots are usually peeled before consumption and may be eaten 

fresh in salads or slaws, or cooked with other vegetables and meat. Like any other root crop they 

may be boiled, baked, mashed, pureed, or used in soups. Turnip greens are eaten cooked as a 

potherb or a leafy vegetable. They are typically too hairy to eat raw, although young green may be 

lightly steamed or wilted instead of thoroughly cooked. Turnip greens are used like mustard greens 

and have a similar flavor. They may be steamed, stir-fried, or used in soups or as a side-dish. 

Leaves are also canned or frozen for later use (MARKLE, WIKIPEDIA, SCHNEIDER 2001).

e. Nutritional aspects: Turnip roots as high in vitamin C. Turnip greens are a good source of vitamin 

A, folate, vitamin C, vitamin K, and calcium. They are also high in lutein (WIKIPEDIA).

f. Medicinal aspects: No data. 

g. Crop Photos: 

4. Production in U.S.: Turnips, both for greens and roots, are grown throughout much of the U.S., 

particularly in Georgia, California, North Carolina, Texas, New Jersey, Oregon, South Carolina, 

Michigan, Tennessee, Indiana, Oklahoma, Alabama, Arkansas, North Carolina, Illinois, and Ohio 

(MARKLE).
Page	174

5. Other production regions: Grown throughout much of the world, particularly North America, Europe, 

Asia, North Africa, and New Zealand (MANSFELD).

6. Use: Root vegetable, leafy vegetable, animal fodder (both roots and leaves).

7. Part(s) of plant consumed: Roots tops (leaves).

8. Portion analyzed/sampled: Roots and tops (leaves). Analyze separately.

9. Classifications: 

a. Authors Class: Root and tuber vegetables; Crop Group 4: Leafy Vegetables, Leafy Brassica

greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and 1B); Leaves of root 

and tuber vegetables (2) (Tops are representative crop)

c. Codex Group: 013 (VL 0506) Leafy vegetables (including Brassica leafy vegetables), VL 0506, 

Turnip greesn; Group 016, Root and tuber vegetables, VR 0506, Turnip, Garden; Group 052, 

Miscellaneous Fodder and Forage crops, AM 0506, Turnip fodder; Group 052, Miscellaneous 

Fodder and Forage crops, AV 0506, Turnip leaves or tops. 

d. EPA Crop Definition: Turnip tops or greens = Broccoli raab (raab, raab salad), hanover salad 

turnip tops (turnip greens).

10.References: GRIN, MARKLE, MANSFELD, SCHNEIDER 2001, PURDUE, NCCE, WIKIPEDIA.

11.Production Map: EPA Crop Production Regions: Turnip roots: 1, 2, 3, 4, 5, 6, 10, 11 and 12; Turnip 

tops: 2, 3, 4, 5, 6, 8 and 10 (MARKLE).

12.Plant Codes:

a. Bayer Code: BRSRR 
Page	175

(647)

1. Watercress [crestles, berro, eker, biller, bilure, ribcress, brown cress, wellgrass, leko, teng tongue, 

long tails, berro de agua, cresson de fontaine, upland watercress, bronkors, cresson d'eau, Brunnenkresse, 

selada-air, mizu-garashi, oranda-garashi, agrião (GRIN, MARKLE)]

Brassicaceae 

Nasturtium officinale W. T. Aiton (syn: Nasturtium nasturtium-aquaticum (L.) H. Karst., Radicula 

nasturtium Cav., Radicula nasturtium-aquaticum (L.) Rendle & Britten, Rorippa nasturtium Beck,

Rorippa nasturtium-aquaticum (L.) Hayek, Sisymbrium nasturtium Thunb., Sisymbrium 

nasturtium-aquaticum L.)

2. Watercress is a perennial, creeping, semi-aquatic herb probably native to Europe, but now distributed 

nearly worldwide. The leaves are fleshy, smooth, and pinnatisect, three to a dozen nearly round leaflets 

and terminal segments 1-3 cm (0.4-1.2 in) long and 1-2.5 cm (0.4-1 in) wide. The plant is characterized 

by floating or ascending stems up to 1 m in length, and has small, white flowers in short terminal 

racemes. The plant is grown for the pungent leaves and young stems, which are widely used for 

garnishing and in salads, as well as a potherb. It is also sometimes grown and sold as sprouts. Watercress 

has a sharp, peppery taste, which is appealing. In the wild it is found along side streams or other water 

sources, either growing in the wet soil or in the water itself. Watercress that does not have enough water 

while growing becomes much hotter in flavor and inedible. Watercress is grown mostly in Europe, 

Africa, Southeast Asia, and the U.S., although in some places it is regarded as a weed (MARKLE, 

MANSFELD, HU 2002, PROTA, PLANTS FOR A FUTURE, WIKIPEDIA, PURDUE).

3. Crop data:

a. Season: Cutting continuous throughout year. About 3 weeks after the seedlings appear, the 

plants are ready to harvest or 4-6 weeks after cuttings are transplanted. Harvested leaves are from 4 

to 12 inches (MARKLE).

b. Cultivation: Watercress is normally grown in pools of gently flowing water. The leaves and 

stems are partially submerged during growth. However, in commercial cultivation in many 

countries, including the U.S., the flooded fields are drained prior to the application of pesticides. 

Therefore, for the purposes of residues, watercress cannot truly be considered an aquatic plant. 

Care must be taken with watercress to insure the water source is not contaminated, as that will 

contaminate the harvest. Water cress may be propagated by seed or by cutting. Beds of watercress 

can be maintained for about ten years without re-sowing or replanting, if it is not harvested too 

often (more than once per month). Optimum soil ph is 7.2. If watercress is to be grown as a 

perennial, it must have frost-free winters. Watercress does not last long after harvest, and even with 

careful packaging must be used within a few days of harvest (MARKLE, PURDUE, PROTA, 

WIKIPEDIA, PLANTS FOR A FUTURE).

c. Availability in the marketplace: Fairly common in markets in the U.S., Asia, Europe, and Africa. 

d. Preparation for cooking: Watercress maybe added fresh to salads or used as a garnish, or cooked 

as a potherb in soups, or added to other dishes for nutrition and flavor. 

e. Nutritional aspects: High in calcium, vitamin A, vitamin C, iron, and folic acid (PLANTS FOR 

A FUTURE, WIKIPEDIA).

f. Medicinal aspects: In herbal medicine it is considered a diuretic, an expectorant, and a digestive 

aid, and is used in many traditional remedies. Watercress is beneficial for the thyroid, and can be 

used to prevent scurvy (PLANTS FOR A FUTURE, WIKIPEDIA, PROTA).

g. Crop Photos:

4. Production in U.S.: Florida, California, Hawaii, Maryland, and Virginia (MARKLE).

5. Other production regions: Canada, Europe, E. Africa including Ethiopia and surrounding countries, 

the Indies, the Philippines, Madagascar, China, Japan, United Kingdom, France, Indonesia (MARKLE, 

MANSFELD, HU 2002, PROTA, WIKIPEDIA).

6. Use: Leafy green, garnish, potherb, medicinal, sprouts (MARKLE, MANSFELD, PLANTS FOR A 

FUTURE).

7. Part(s) of plant consumed: Leaves and young stems.

8. Portion analyzed/sampled: Leaves and stems.
Page	176

9. Classifications: 

a. Authors Class: Crop Group 4: Leafy Vegetables, Leafy Brassica greens subgroup 4B

b.EPA Crop Group (Group & Subgroup): Miscellaneous

c.Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0473, Watercress

d.EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, HU 2002, PROTA, PLANTS FOR A FUTURE, 

WIKIPEDIA, PURDUE, PLANTS.

11.Production Map: All EPA Crop Production Regions (PLANTS).

12.Plant Codes:

a. Bayer Code: NAAOF
Page	177

ATTACHMENT 6. MONOGRAPHS – LEAVES OF ROOT AND TUBER VEGETABLES (HUMAN 

FOOD)
Page	178

1. Alexanders [black-lovage, horse-parsley, maceron (GRIN)]

Apiaceae

Smyrnium olusatrum L.

2. An erect, glabrous perennial reaching up to 1.5 m (5 ft), probably native to the Mediterranean and now 

spread through much of Europe, parts of Asia, and North Africa. Leaves pinnately divided and dark 

green, with a long, sheathed petiole. Stems are thick and often grooved. Tiny flowers borne in terminal 

umbels. In overall appearance typical of the family Apiaceae. Alexanders has been in cultivations since 

ancient times, perhaps as early as in the Iron Age. It is not very popular today, having been mostly 

replaced by celery, but it still is grown and used as a vegetable in some places, particularly in Europe 

where it still grows wild. The young shoots, leaves, leaf petioles, and stems are all eaten as vegetables, 

with the petioles and stems eaten much like celery, both raw and cooked. The leaves are used much like 

parsley. The taste is bitter when raw, turning blander after cooking. The stems can be blanched when 

growing to decrease bitterness. The root is also eaten and is used as a parsnip substitute. The flower buds 

maybe added to salads and the pungent seeds can be used as a pepper substitute. The whole plant is also 

used medicinally (MANSFELD, PLANTS FOR A FUTURE, WRIGHT 2001, BURTON 2002, 

WIKIPEDIA).

3. Crop Data:

a. Season, harvest: Fall into winter (PLANTS FOR A FUTURE).

b. Cultivation: Prefers an open position in well drained, moisture retaining soils, but also grows 

well in partial shade and on woodland edges (PLANTS FOR A FUTURE).

c. Availablity in the marketplace: Whole plant rarely found, but seeds can be purchased for home 

gardening and is sometimes gathered from the wild.

d. Preparation for cooking: Foliage and stems eaten fresh in salads, boiled or made into sauces. 

Root cooked like parsnip. Flowers eaten fresh (PLANTS FOR A FUTURE, BURTON 2002)

e. Nutritional aspects: No data. 

f. Medicinal aspects: Considered a diuretic and digestive (BURTON 2002).

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: Grown throughout much of Europe and temperate Asia (PLANTS FOR A 

FUTURE).

6. Use: Vegetable, sauces, seasoning, medicinal (BURTON 2002, PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Leaves, roots

8. Portion analyzed/sampled: Leaves, roots

9. Classifications:

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: MANSFELD, PLANTS FOR A FUTURE, WRIGHT 2001, BURTON 2002, 

WIKIPEDIA

11. Production Map: No entry

12. Plant Codes:

a. Bayer Code: SMYOL
Page	179

(065)

1. Beet, Garden [garden beet, table beet, ramolacha, betterave, betabel, beetroot, field beet, fodder beet, 

foliage beet, mangel, mangel-wurzel, mangold, red beet, Sicilian broad-rib beet, spinach beet, spinach chard, 

sugarbeet, Swiss chard, yellow beet, betterave fourragère, betterave jaune, betterave potagère, betterave rouge, 

betterave sucrière, poirée à couper, poirée à carde, Futterrübe, rote Bete, rote Rübe, Runkelrübe, Zuckerrübe, 

Mangold, Schnittmangold, Stielmangold, beterraba, beterraba-açucareira, beterraba-forrageira, beterrabasacarina, acelga, betarraga azucarera, betarraga forrajera, remolacha amarilla , remolacha azucarera, remolacha 

colorada, remolacha de mesa, remolacha forrajera, remolacha roja, acelga (GRIN)]

Chenopodiaceae

Beta vulgaris L. subsp. vulgaris (syn: Beta altissima Steud., Beta brasiliensis hort. ex Voss, Beta 

chilensis hort., Beta cicla (L.) L., Beta vulgaris var. altissima Döll, Beta vulgaris subsp. cicla (L.) W. 

D. J. Koch, Beta vulgaris var. cicla L., Beta vulgaris cv. conditiva Alef., Beta vulgaris cv. crassa Alef., 

Beta vulgaris subsp. flavescens Lam., Beta vulgaris var. flavescens (Lam.) DC., Beta vulgaris var. 

rapacea W. D. J. Koch, Beta vulgaris f. rhodopleura (Alef.) Helm, Beta vulgaris var. rubra DC., Beta 

vulgaris cv. saccharifera Alef.)

2. An herbaceous plant grown primarily for its enlarged bulbous root and thick, edible foliage. All cultivated 

varietes fall into this subspecies; for information on those grown solely for foliage see Swiss Chard. The beet 

is normally a biennial, producing a rosette of leaves and the bulbous root one year, and a seed stalk the 

following year. However in cultivation it is usually treated as an annual as the root become tougher and harder 

with age. It is most likely originally native to the Mediterranean, and is of ancient origin. Today it is grown 

throughout Europe and the U.S. The root is typically dark pink or red, although white, golden, and striped 

cultivars exist as well. The leaves are large, dark green and thick with a large, often brightly colored midrib. 

The foliage of the varieties cultivated for the root may also be eaten, and beets are often sold with greens still 

attached, which may be used fresh in salads or cooked like any other leaf vegetable. The roots are extremely 

sweet, and are eaten cooked as a vegetable. Root beets are typically divided in to “garden beets” and “sugar 

beets”. The vast majority of commercially produced garden beets are canned or pickled and sold in 

supermarkets in the U.S. and Europe. In Easten Europe borscht, a cold soup made from beets is very popular. 

Sugar beets are grown specifically for its high sugar content and processed commercially into table sugar and 

other sweetening products such as syrup. Byproducts of the sugar beet industry pulp, which is used as animal 

fodder, and pulp mixed with raw juice, which is solds as a fertilizer or growing medium for yeast. Various 

alcoholic beverages in Europe are also made from sugar beet juice, and other types of beet juice are also 

valued for their (non-fermented) juice, which is considered extremely healthy (MANSFELD, WIKIPEDIA, 

MARKLE, NGA). 

3. Crop data:

a. Season, seeding to harvest: About 2 to 4 months. Fresh market beets are generally harvested 55-80 

days after planting and processing beets 90-110 days (MARKLE).

b. Cultivation: Plants are usually harvested for fresh market or processing when the near globular or 

oblate enlarged root is not more than 5 cm (2 in) in diameter. At that stage the root is tender, but 

becomes harder and tougher with greater age. The beet develops best under cool conditions, so may be 

grown in winter in the far South, or in summer in the North. Baby beets are about 2.5 cm (1 in) in 

diameter and harvested about 40 to 54 days after seeding (MARKLE).

c. Availablity in the marketplace: Commonly available throughout the U.S. and Europe, as well as 

cooler parts of Asia and South America. 

d. Preparation for cooking: Garden beet roots are usually cooked by boiling or pickled before being 

eaten. Beet leaves are eaten fresh in salad, boiled or steamed. Sugar is extracted from sugar beets in an 

elaborate process through which the juice is extracted, carbonated, evaporated, crystallized, and 

granulated (WIKIPEDIA, MANSFELD). 

e. Nutritional aspects: Roots are rich in betaine, which is important for cardiovascular health and may 

also protect from liver disease. Beet root juice has been shown to lower blood pressure. Beets are also 

rich in boron (WIKIPEDIA).

f. Medicinal aspects: Long used an aphrodisiac, notably by the Romans, and also traditional used to 

treat a variety of illnessness, primarily those relating to digestion or the blood (WIKIPEDIA).

g. Crop Photos:
Page	180

4. Production in U.S.: Fresh market beets grown primarily in Wisconsin, New York, Oregon, Texas, 

California, and New Jersey (MARKLE).

5. Other production regions: Sugar beet producing countries are Australia, Brazil, Thailand, South Africa, 

India, and various European countries (SUCROSE) 

6. Use: Vegetable, canned vegetable, pickles, animal fodder, dye, sugar/sweetener, alcohol, medicinal, juice 

(WIKIPEDIA, MARKLE, MANSFELD).

7. Part(s) of plant consumed: Root and tops (leaves)

8. Portion analyzed/sampled: Root and tops (leaves); Analyzed separately.

9. Classifications:

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and 1B); Leaves of root and 

tuber vegetables (2) (Representative Crop)

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables, VL 0464, Chard; Group 

016, Root and tuber vegetable, VR 0574, Beetroot and VR 0596, Sugar beet; Group 052, Miscellaneous 

Fodder and Forage crops, AV 0596, Sugar beet leaves or tops

d. EPA Crop Definition: None

10.References: GRIN, CODEX, MARKLE, WIKIPEDIA, MANSFELD, NGA, SUCROSE

11.Production Map: EPA Crop Production Regions 1, 2, 5, 6, 7, 8, 9, 10 and 12.

12.Plant Codes:

a. Bayer Code: BEVD
Page	181

1. Bellflower, Chinese [balloonflower, platycodon, jie geng, kikyo, toraji (GRIN)]

Campulanaceae

Platycodon grandiflorus (Jacq.) A. DC. (syn: Campanula glauca Thunb., Campanula grandiflora Jacq., 

P. glaucus (Thunb.) Nakai)

2. Perennial herbaceous plant native to East Asia, growing 0.4-05 m (1.3 – 1.6 ft) tall. It has branching stems, 

sharply dentate leaves, and large five-parted blue flowers (although cultivars with white or pink flowers also 

exist). It also has a long, carrot like taproot, up to 20 cm (7.9 in). It is often grown in the U.S. as an 

ornamental, but in China and Korea it is valued both as a vegetable and as a medicinal plant. In Korea the root 

is the main part used, both fresh and dried. In China, the leaves and young shoots are eaten cooked, as a 

potherb. Many ornamental cultivars also exist (PLANTS FOR A FUTURE, WIKIPEDIA, EFLORAS, HU 

2005, KADEREIT 2007).

3. Crop Data:

a. Season, harvest: Young shoots collected March-April; roots gathered in fall after leaves have 

withered (HU 2005).

b. Cultivation: Frost tolerant. Grows well in most temperate areas; prefers light, sandy soil and full to 

partial sun (PLANTS FOR A FUTURE).

c. Availablity in the marketplace: Mainly found in China and Korea; can be purchased in Chinese 

grocery stores in the U.S.

d. Preparation for cooking: Leaves cooked; root peeled and used fresh, dried, boiled, or pickled 

(PLANTS FOR A FUTURE, HU 2005).

e. Nutritional aspects: No data.

f. Medicinal aspects: An effective expectorant and anti-inflammatory, much used in Asian medicine. 

Basal leaves may be toxic (PLANTS FOR A FUTURE, KADEREIT 2007).

g. Crop Photos:

4. Production in U.S.: Mainly ornamental, fairly common in American gardens (HU 2005).

5. Other production regions: Temperate Asia including China, Korea, Hong Kong, Japan, and East Siberia 

(WIKIPEDIA, HU 2005)

6. Use: Ornamental, medicinal, vegetable, soup, tea, seasoning (PLANTS FOR A FUTURE, HU 2005).

7. Part(s) of plant consumed: Leaves (tops), taproot

8. Portion analyzed/sampled: Leaves (tops), taproot

9. Classifications:

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: EFLORAS, GRIN, PLANTS FOR A FUTURE, HU 2005, KADEREIT 2007, WIKIPEDIA.

11. Production Map: EPA Crop Production Regions 1 and 2

12. Plant Codes:

a. Bayer Code: PLXGR
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1. Cassava (Manioc, Mandioca, Tapioca plant, Sweet potato tree, Yuca, Miami fries, Manihot)

Euphorbiaceae

Manihot esculenta Crantz 

2. Cassava is a short-lived perennial shrub, native to the tropical Americas but cultivated as a food source 

throughout the non-arid tropical world. Cassava has large, palmately lobed (5-7 lobes) leaves and some 

varieties may reach up to 5 m (16 ft) in height. The tuberous roots form in a cluster at the stem base and are 

20-38 cm (8-15 in) long with some to 0.9 m (3 ft) long. It is mainly valued for the roots, which are extremely 

high in starch and are the third largest source of carbohydrates in the human diet worldwide. Although it is a 

staple food in many countries, it is important to note that all parts of the plant contain cyanide as well as 

several other toxins, and that they must be carefully detoxified before consumption. The many varieties of 

cassava as usually divided into “bitter” (high amounts of HCN) and “sweet” (lower amounts of HCN) types. 

The bitter types may require extended soaking or fermentation before it is safe to eat, while some of the sweet 

types may be rendered safe by simple cooking. It is advisable to take care with this process, as consumption 

improperly prepared cassava has been known to cause paralysis and even death. This is most common in rural 

areas where local people process their own cassava; the commercial processing methods are complex and very 

effective at removing toxins. For food use, the root is peeled and pounded and dried into flour (tapioca), 

boiled or deep fried, as a root vegetable, fermented, dried and eaten, or squeezed for the juice. Tapioca flour is 

used in cakes, puddings, stews, soups, bread, chips, to make distinctive tapioca “pearls”, and many other food 

products. Without treatment, such as freezing or coating in wax, the whole roots are highly perishable. The 

leaves, particularly the young leaves and shoots, are eaten as a vegetable in Africa, parts of Southeast Asia, 

and the Indes. These must be carefully pounded or soaked and then cooked for several hours before use, as 

they contain much higher amounts of HCN than the root and may always retain trace amounts of it. Cassava 

roots and leaves are also used for animal fodder, and cassava is under investigation as potential biofuel 

(MARKLE, MANSFELD, LANCASTER 1983, PURDUE, WIKIPEDIA, FAODOC).

3. Crop data:

a. Season, planting to harvest: Usable roots in 8 to 16 months. Although there is no “mature” stage, as 

the plant ages the center portion of the root becomes woody and inedible. Leaves may be harvested 

every month after the first 5 months if grown primarily for leaves, or every 2-3 months without 

negatively impacting the root harvest (MARKLE, PURDUE, LANCASTER 1983).

b. Cultivation: Propogated through vegetative cuttings, which must be carefully oriented in the ground 

so that the top of the plant is up. Typical spacing is 1 m x 1 m. Not frost hardy, can withstand moist 

conditions and drought, but does not tolerate flooding (PURDUE). 

c. Availiblity in the marketplace: Fairly common in some form worldwide, although in non-tropical 

areas tapioca flour and products are the most common form available, due to the perishability of the 

whole root. 

d. Preparation for cooking: Roots must always be peeled before use. See above.

e. Nutritional aspects: Leaves are high in protein, calcium, and iron. Roots contain large amounts of 

starch (MANSFELD, LANCASTER 1983).

f. Medicinal aspects: Folk medicine uses for digestive problems and malaria. In the West, valued as a 

gluten-free substitute for people allergeric to wheat (WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.: No data but some production in Guam, Puerto Rico, and the Virgin Islands 

(MARKLE).

5. Other production regions: World production in 2007 was more than 214 million tonnes. Top producing 

countries included Nigeria (34,410,000 tonnes), Thailand (26,915,541 tonnes), Brazil (26,541,200 tonnes), and 

the Congo (15,004,430 tonnes). Cassava is grown throughout Africa, Tropical Asia, and South America 

(FAOSTAT).

6. Use: Root vegetable, leaf vegetable, starch, flour, thickener, sauces, medicinal, animal fodder, biofuel 

(MANSFELD, WIKIPEDIA).

7. Part(s) of plant consumed: Roots and young leaves 

8. Portion analyzed/sampled: Roots and leaves
Page	183

9. Classifications: 

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and 1D); Leaves of root and 

tuber vegetables (2).

c. Codex Group: 016, Root and tuber vegetables, VR 0463, Cassava and Group 013, Leafy vegetables 

(including Brassica leafy vegetables), VL 0463, Cassava leaves

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, LANCASTER 1983, PURDUE, WIKIPEDIA, FAODOC, 

FAOSTAT

11.Production Map: EPA Crop Production Regions 3, 4, 6, 8, and 13.

12.Plant Codes:

a. Bayer Code: MANES
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1. Chayote (choco, xuxu, alligator pear, kajot, choke, merliton, christophine, vegetable pear, pepineca, 

chayotli, mirliton, mango squash, custard marrow, cho-cho, talote, chayotte)

Cucurbitaceae

Sechium edule (Jacq.) Sw. (syn: S. edulis Jacq.)

2. A tender, perennial vine native to Central America and now cultivated throughout most of the warmtemperate to tropical areas of the world. It was cultivated in Mexico since pre-Columbian times and was 

quickly spread by the Spanish explorers into South America, as well as brought back to Europe and spread 

widely from there. Vines may reach in excess of 9.1 m (30 ft) and may be grown along the ground or trellised. 

Leaves are large and rough to the touch, palmate in shape and often lobed. The vine produces many climbing 

tendrils. The small, white to green flowers are borne in the axils and produce pear-shaped, whitish, greenish, 

or brownish fruit with a long wrinkle or fold along the bottom of the wider end. The fruit may vary in texture 

as well as color, from smooth to very winkled or hairy. The roots are long and tuberous. All parts of the plant 

are consumed. The fruit is the most recognizable commodity, often compared with winter squash, but the 

nutritrious roots and young leaves are also valued as food. The seeds are also eaten and have a nutty flavor. In 

addition to feeding humans, all parts of the plant are valued as animal fodder, as it is very cost-effective to 

grow (MARKLE, MANSFELD, HORTWISC, PURDUE, FLORIDATA, SAADE).

3. Crop data: 

a. Season, bloom to maturity: About 2 months, but bloom and fruit setting continuous. Seeding to first 

harvest is about 6 months (MARKLE)

b. Cultivation: Chayote requires full sun and relatively warm temperatures. It is still grown in a large 

part in traditional home garden cultivation throughout much of the world. However, there is also a large 

amount of commercial cultivation. Traditionally, the entire fruit is planted in the spring or at the start of 

the rainy season and spaced 3 m (10 ft) apart with each plant producing 30 to 35 fruits, and may be 

grown along the ground, trellised, or trained to grow up a tree. Commerically the plant is nearly always 

trellised to minimize disease and loss of fruit, and new plants are more often grown from cuttings than 

from seed. Requires a lot of care immediately after planting (irrigation, fertilizer, etc) but grows quickly 

and becomes hardy. May even be grown as an annual in cooler temperate climates, but requires day 

lengths of at least 12 hours to bloom and set fruit. Bearing life of the plants is 3-5 years (MARKLE, 

HORTWISC, PURDUE, FLORIDATA).

c. Availability in the marketplace: Widely available throughout much of the world. Less common in 

colder climates, although may be found in areas that have a high concentration of immigrants Central 

America, South America, India, or Asia. 

d. Preparation for cooking: The fruit may be eaten raw in salads or salsa (although it is quite bland on its 

own), or cooked in stirfries, casseroles, soups, and curries. It can be fried, pickled, roasted, boiled, 

scalloped, or sautéed. The seed is soft may be fried, sautéed with butter, or roasted. The tuber is similar 

to a yam and used in much the same ways, including being candied, baked, fried, and used in desserts. 

The leaves are steamed and used like spinach, and the shoot tips may be eaten like asparagus. 

e. Nutritional aspects: No data.

f. Medicinal aspects: No data. 

g. Crop photos: 

4. Production in U.S.: Grown in Florida, Louisana, California, and Puerto Rico.

5. Other production regions: Main commericially producing countries are Costa Rica, Guatemala, Mexico 

and the Dominican Republic. But cultivated also in Europe, Asia, Africa, India, and Australia (SAADE, 

HORTWISC, MARKLE, MANSFELD).

6. Use: Raw vegetable, cooked vegetables, salads, soups, curries, stews, dessert, tea, fodder, fiber, nectar 

(MANSFELD, MARKLE, PURDUE, HORTWISC).

7. Part(s) of plant consumed: Fruit including seed, tuberous root, young leaves and shoots.

8. Portion analyzed/sampled: Fruit including seed, tuberous root, young leaves and shoots.
Page	185

9. Classifications: 

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and 1D) and Cucurbit 

vegetables (9B).

c. Codex Group: 016, Root and tuber vegetables, VR 0423, Chayote root and Group 011, Fruiting 

vegetables, Cucurbits, VC 0423, Chayote

d. EPA Crop Definition: Summer squash (fruit) = Chayote (fruit)

10.References: GRIN, MARKLE, MANSFELD, HORTWISC, PURDUE, FLORIDATA, SAADE

11. Production Map: EPA Crop Production Regions 4 and 13.

12.Plant Codes:

a. Bayer Code: SEHED
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1. Chicory [common chicory, Italian dandelion, asparagus chicory, catalogua chicory, succory, achicoria, 

Frisee, Radichetta, Green chicory, coffee chicory, chicory root, radicchio, Begium endive, Belgian endive, 

Brunswick chicory, Magdeburg, red chicory, white endive, red endive, French endive, ondeev, chicon, witloof, 

chicory, Brussels chicory, succory, witloof, chicorée, chicorée de Bruxelles, endive witloof, Chicorée, 

Kaffeezichorie, Salatzichorie, Wegwarte, Wurzelzichorie, achicoria de Bruselas, achicoria de café, achicoria 

de raíz (GRIN, MARKLE)]

Asteraceae

Cichorium intybus L. [(Syn: Cichorium intybus var. foliosum Hegi, Cichorium intybus var. sativum

(Bisch.) Janch. (GRIN)]

2. Chicory is a perennial herbaceous plant reaching up to 1 m (3.3 ft) at maturity, native to Europe and 

southwestern Asia but naturalized in the U.S. and Australia. Chicory is a useful plant and has been cultivitated 

since antiquity for the root, the tender young leaves, and the forced head known as Belgian endive. At 

maturity, chicory is erect in growth form with tough, woody stems. The leaves are stalked, lanceolate and 

unlobed. The composite flower heads are 2-4 cm (0.79-1.6 in) wide, and bright blue. Chicory may be grown 

in many different ways, depending on the desired crop, and there are a large number of cultivars. Asparagus 

or Catalogua chicory is grown for the tender leaves and flower shoots, and used as pot herbs or salad greens. 

Radicchio is red and resembles a small romaine or head lettuce with a zesty flavor. Mature roots of chicory 

are dried, ground and used as a coffee substitute or supplement. Roots are also grown during the summer, dug 

and buried upright in damp sand or other material for year round forcing in a dark, warm place for blanched 

tops. This produces the witloof, Belgian, white, red or French endive, used as a tender salad vegetable or 

cooked vegetable. Roots are held in cold storage for 6 to 11 months before being forced. All parts of the plant 

have a slightly bitter flavor (MARKLE, MANSFELD, SCHNEIDER 2001, WIKIPEDIA, PURDUE).

3. Crop Data:

a. Season, seeding to harvest: For greens, 2 to 3 months. For roots for coffee or forcing, 5 to 6 months. 

Roots are forced for 3 to 4 weeks for tops (MARKLE).

b. Cultivation: Chicory is a temperate climate crop that will tolerate nearly any kind of soil (although it 

require good drainage) and easily becomes weedy. Chicory does best in with a pH of 4.5 to 8.3, an 

annual rainfall of 30-400 cm (11.8-157.5 in), and an annual mean temperature of 6-27 °C (43-68 °F). It 

will not survive overly long or hot summer. When grown as a root crop, soil must be tilled deeply and 

relatively free of stones which would inhibit root development. Seed should be planted, or drilled, in a 

firm, fine-textured seed bed, at a depth of not more than 0.6 cm (0.2 in) in rows spaced 45-60 cm (17.7-

23.6 in) apart, at a rate of 2.25 kg/ha (12.26 lb/A) and may be thinned to 25 cm (9.8 in) apart. For good 

growth, chicory require high amounts of manure applied to the top of the soil (PURDUE, MARKLE). 

c. Availablity in the marketplace: Common in Europe, North America, Australia, and parts of Asia. 

d. Preparation for cooking: The roots are dried and ground into an inexpensive coffee substitute which 

may be used on its own or blended with true coffee. Chicory root is also added to some beers to enhance 

flavor, and it is processed to obtain inulin, a starch and sweetener. Chicory root extract is a food 

additive and nutritional supplement. The young leaves, know as chicory if non-heading (resembling 

dandelion leaves) or radicchio if heading, are used fresh in salads or as a potherb and cooked vegetable 

in dishes such as risotto and pasta. The forced heads known as Belgian endive are most commonly used 

in salads for their delicate flavor, but may also be cooked as a vegetable (PURDUE, SCHNEIDER 2001, 

MARKLE, MANSFELD, WIKIPEDIA).

e. Nutritional aspects: The root is a rich source of inulin (WIKIPEDIA).

f. Medicinal aspects: Used in many folk remedies and is known to decrease the occurance of intestinal 

parasites (WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.: No data on total amount cultivated, but grown in many states for various puroposes, 

particularly California, New Jersey, and New York (MARKLE). 

5. Other production regions: Total worldwide production of chicory root in 2008 was 622,577 tonnes. Top 

producing countries included Belgium (425,085 tonnes), France (125,475 tonnes), and Poland (30,402 tonnes) 

(FAOSTAT).
Page	187

6. Use: Green tops as potherbs, cooked vegetable, and forage for animals. Roots as coffee supplement, food 

extract, beer flavoring, starch source, sweetener, and medicinal use. Forced tops as salad and cooked 

vegetable. Radicchio tops as salad and potherb (MARKLE, SCHNEIDER 2001, WIKIPEDIA, MANSFELD).

7. Part(s) of plant consumed: Green, red or forced tops, roots for coffee substitute or food extract.

8. Portion analyzed/sampled: Tops (leaves) for chicory, radicchio (fresh leaves) and Belgium endive; Roots 

for chicory coffee substitute. 

9. Classifications:

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and 1B); Crop group 2: 

Leaves of root and tuber vegetables. Crop group 4: Radicchio: Leafy vegetables (except Brassica

vegetables) group, Leafy greens subgroup 4A (radicchio).

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0469, chicory leaves; 

Group 016, Root and tuber vegetables, VR 0469, Chicory, roots and Group 017, Stalk and stem 

vegetables, VS 0469, Witloof chicory (sprouts).

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, SCHNEIDER 2001, WIKIPEDIA, PURDUE, FAOSTAT.

11. Production Map: All EPA Crop Production Regions.

12. Plant Codes:

a. Bayer Code: CICIN
Page	188

(506)

1. Rampion [bellflower, little turnip, rampion bellflower (MARKLE, GRIN)]

Campanulaceae

Campanula rapunculus L. (Syn: Campanula elatior Hoffmanns. & Link, Campanula verruculosa

Hoffmanns. & Link)

2. Rampion is a biennial, herbaceous plant native to Europe, northern Africa, and western Siberia and grown 

as a root and leafy vegetable. Plants may reach up to 0.9 m (3 ft) tall, but in cultivation is grown as an annual. 

Leaves are entire, obovate to linear lanceolate in shape, 15 cm (6 in) or more in length. They form a rosette at 

the root crown. The roots are long, up to 30 cm (1 ft), slender, and white. For young roots, the plant 

resembles radish in culture and exposure. Older roots are used much like turnips. Rampion was once much 

cultivated throughout much of Europe and in North America, but has been widely replaced in favor of other 

root vegetables. It is still cultivated in some areas, and on land where other crops will not grow, and is 

available in the U.S. from several seed companies. Cultivation in Europe is slightly more popular (MARKLE, 

MANSFELD, MUNRO, WRIGHT 2001, PLANTS FOR A FUTURE).

3. Crop data

a. Season, seeding to harvest: Up to 5 months (MARKLE).

b. Cultivation: Although a biennal, rampion in cultivation is grown as an annual, as after flowering the 

roots and leaves are inferior. In hot conditions or poor soil, however, it may flower the first year. Thus 

it is important to provide good growing conditions to produce a desirable crop. Propagation is by seed, 

which may remain viable for up to five years. The field is directed seed via broadcast of the seeds 

mixed with sand. After planting, seedling may be thinned to 8-10 cm (3.1-3.9 in) in rows 20 cm (7.8 in) 

apart. Rampion does best in a light, deep soil that is kept moist but well-drained, and does well in full 

sun or light shade. Leaves may be taken throughout the growing season for use as a leafy vegetable, but 

if root production is also desired care should be taken not to take too many leaves or root growth will be 

retarded (MUNRO, PLANTS FOR A FUTURE).

c. Availability in the marketplace: Rare in our area, although grown in some home gardens in the U.S. 

and Canada. Available in some markets in Europe and North Africa. 

d. Preparation for cooking: Roots may be eaten raw or cooked, often steamed and used like any other 

common root vegetable. The leaves may be used fresh in salads or cooked as a potherb in soups or other 

dishes. In the spring the young shoots can be blanched and cooked like asparagus (PLANTS FOR A 

FUTURE, WRIGHT 2001, MANSFELD).

e. Nutritional aspects: No data.

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: No data. Grown in Florida gardens. Naturalized in North America (MARKLE).

5. Other production regions: Europe, northern Africa, western Siberia (WRIGHT 2001).

6. Use: Root vegetable, salad green, potherb (MANSFELD, MARKLE).

7. Part(s) of plant consumed: Roots and leaves.

8. Portion analyzed/sampled: Roots and leaves.

9. Classifications: 

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: 016, Root and tuber vegetables, VR 0592, Rampion roots

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, MUNRO, WRIGHT 2001, PLANTS FOR A FUTURE

11. Production Map: No entry 

12. Plant Codes:

a. Bayer Code: CMPRP
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(530)

1. Salsify, Black [scorzonera, coconut root, mock oyster, black oyster plant, serpent root, viper grass, 

oysterplant, escorzonera, Spanish salsify, common viper's-grass, scorzonera, grote schorseneer, salsifis noir, 

scorsonère, Schwarzwurzel, escorcioneira, salsifí negro (GRIN, MARKLE)]

Asteraceae

Scorzonera hispanica L.

2. An erect, perennial, branched herb up to 130 cm (51 in) in height probably native to Europe and known 

only in cultivation. The plant has a long, fleshy tap root to up to 1 m long, similar to salsify, but black in 

surface color, with white flesh. The leaves are entire, alternate, and lanceolate, grass-like but much wider than 

grass (up to 40 cm/15.7 in long by 6 cm/2.4 in wide at the widest part). The inflorescence is a terminal head of 

yellow ray flowers. Black salsify is cultivated primarily for its root, which has been used as a vegetable at 

least since the 15th century, mostly in Europe, and is said to have a sweet, agreeable flavor. The young shoots, 

leaves, and flower buds are also consumed. In addition to Europe, it is also been spread to South America and 

Africa (MARKLE, MANSFELD, GRUBBEN 2004, PLANTS FOR A FUTURE, WIKIPEDIA, FAO DOC).

3. Crop data

a. Season: Sown in spring and harvested 3-6 months later, depending on the cultivar (MARKLE, 

GRUBBEN 2004).

b. Cultivation: Although it is a perennial, salsify is grown as an annual for root production. Propagated 

by seed and can be planted at a density of up to 66,000 plants per hectare. Best grown in full sun and in 

light, sandy soil for optimal root production. Once established, black salsify is very drought resistant. 

Although its natural climate is the Mediterranean, it will grow in tropical and subtropical regions as well. 

Yields up to 8 tonnes per hectare (GRUBBEN 2004, PLANTS FOR A FUTURE).

c. Availability in the marketplace: Rare in the U.S.; more common in produce markets in Europe, 

Africa, and South America. Can be found fresh in upscale urban markets, as well as sold frozen or 

canned in places. 

d. Preparation for cooking: The root does not store well and should be used quickly. It should be peeled 

before use and placed into water with lemon to prevent the flesh from turning black. It can be used raw 

in a salad, steamed, sauteed, boiled, baked, fried, or be preserved in sugar. It is eaten with meat, eggs, 

other vegetables, or on toast with a creamy sauce and herbs. It can also be roasted and ground as a 

coffee substitute, like chicory. The leaves are boiled and eaten, while the youngest leaves may be eaten 

fresh as salad greens. In early spring the shoots are eaten like asparagus (sometimes even blanched). 

The flowers and flower buds are added to salads for flavoring and are said to smell somewhat like cocoa 

(GRUBBEN 2004, PLANTS FOR A FUTURE, FAO DOC).

e. Nutritional aspects: Contains high levels of inulin, an indigestible starch which passes through the 

human body (FAO DOC).

f. Medicinal aspects: A diuretic and used for various folk remedies in Europe (GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.: No data, very limited (MARKLE).

5. Other production regions: Primary commercial producer is Belgium, with 2,000 ha per year. Other areas 

include Canada, the Mediterranean region, Spain, Portugual, the Democratic Republic of Congo, Kenya, 

Tanzania, Mauritius, Chile, and India (GRUBBEN 2004, MANSFELD).

6. Use: Root vegetable, salad green, potherb, medicinal, flavoring, beverage, leafy vegetable. 

7. Part(s) of plant consumed: Mainly roots, leaves sometimes.

8. Portion analyzed/sampled: Root and tops (leaves)

9. Classifications: 

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and 1B); Leaves of root and 

tuber vegetables (2)

c. Codex Group: 016, Root and tuber vegetables, VR 0594, Scorzonera

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, MANSFELD, GRUBBEN 2004, PLANTS FOR A FUTURE, 

WIKIPEDIA, FAO DOC

11.Production Map: EPA Crop Production Region 10. 
Page	190

12.Plant Codes: a. Bayer Code: SCVHI
Page	191

(594)

1. Sweet potato [batata, yam, Cuban sweetpotato, boniato, camote, sweet potato vine, kkumara, tuktuka, 

patate douce, Batate, Süßkartoffel, batata-doce, apichu, papa dulce (GRIN, MARKLE)]

Convolvulaceae

Ipomoea batatas (L.) Lam. var. batatas (Syn: Convolvulus batatas L.)

2. A trailing perennial herb, native to Central and South America but now known only in cultivation and 

grown as an annual worldwide through out the tropics and subtropics, primarily as a staple root vegetable. 

Takes the form of a trailing vine, with cordate to deltoid-ovate leaves up to 12 cm (4.7 in) long which may be 

slightly lobed. The flowers are 5-parted with a fused corolla in a trumpet shape, white on the outside and 

purple to lavender inside. The commercial product is the enlarged, flesh root which may be fusiform or 

oblong with white, orange, or purple flesh. Sweet potato is extremely variable in morophology, and there are 

firm and soft fleshed varieties of sweet potato, and the soft fleshed varieties are often confused with yams. 

Sweet potato is an extremely important crop in all tropical countries; some varieties can also be grown in 

temperate climates under the right conditions and with the aid of greenhouses. It is highly nutrituous and is a 

staple and subsistence crop in many places. The root can be stored easily for up to six months. In addition to 

the root, the young leaves and shoots are prized as a leafy vegetable, particularly in West Africa. The entire 

plant is also used for animal fodder and feed, and some varieties are grown as an ornamental (MARKLE, 

MANSFELD, PLANTS FOR A FUTURE, WIKIPEDIA, PURDUE, HU 2002).

3. Crop data: 

a. Season, field setting to harvest: Two to nine months, depending on temperature and conditions. 

Matures more quickly under warmer conditions (WIKIPEDIA).

b. Cultivation: Although it is a perennial, sweet potato is typically grown as an annual plant. It requires 

warm weather (over 23.9 °C/75 °F average temperatures) with no frosts and a relatively long growing 

season. It is typically propagated by cuttings. In the U.S., sweet potato roots of the previous crop are 

laid in beds, which in cooler climates are heated, then covered. Sprouts (slips) growing from these are 

pulled free and field planted. Stem cuttings from field plantings may also be planted in the field in areas 

of long season. Sweet potato does best in a well-drained, light to medium soil and can tolerate a pH 

ranging from 4.5 to 7.0. It is somewhat drought tolerant, although drying out should be avoided when 

the tubers are first setting, and it does not tolerate water logging. To obtain high quality tubers, the soil 

should be well amended with nitrogen and potash (MARKLE, WIKIPEDIA, PURDUE).

c. Availability in the marketplace: The tubers readily available throughout much of the world, either 

fresh, canned, or frozen. The leaves are typically available fresh in produce markets in parts of Asia and 

West Africa. 

d. Preparation for cooking: Sweet potatoes are typical peeled before being eaten. They are baked, 

cooked in stews or with other vegetables, mashed, fried, boiled, cooked and frozen, dehydrated into 

chips, and dried and ground into flour for breads and baked goods. The young leaves are cooked like 

spinach (MARKLE, PURDUE, WIKIPEDIA).

e. Nutritional aspects: Rich in rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C, 

and vitamin B6 (PURDUE, WIKIPEDIA).

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: Grown in Guam, Puerto Rico, Texas, Lousiana, Florida, California, Alabama, 

Mississippi, North Carolina and South Carolina. Total U.S. production in 2008 was 836,560 tonnes 

(MARKLS, FAOSTAT).

5. Other production regions: World production in 2008 was 106,501,450 tonnes. Top producing countries 

were China (80,522,926 tonnes), Nigeria (3,318,000 tonnes), Indonesia (1,876,944 tonnes), India (1,094,000 

tonnes), and Japan (1,011,000 tonnes) (FAOSTAT).

6. Use: Root vegetable, leafy vegetable, livestock feed and fodder, dye, ceramics, ornamental, bio-fuel, starch 

(MARKLE, PURDUE, WIKIPEDIA).

7. Part(s) of plant consumed: Tuberous roots, generally with peel removed, and young tops. Non-marketable 

roots are used as livestock feed.

8. Portion analyzed/sampled: Roots and young tops.
Page	192

9. Classifications: 

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and 1D); Leaves of root and 

tuber vegetables (2).

c. Codex Group: 016 (VR 0508) Root and tuber vegetables, VR 0508, Sweet potato; Group 013, Leafy 

vegetables (including Brassica leafy vegetables, VL 0508, Sweet potato, leaves

d. EPA Crop Definition: Sweet potato = Sweet potato, yam

10.References: GRIN, FAOSTAT, MARKLE, MANSFELD, PLANTS FOR A FUTURE, WIKIPEDIA, 

PURDUE, HU 2002

11.Production Map: EPA Crop Production Region 1, 2, 3, 4, 5, 8, 9 and 13

12.Plant Codes:

a. Bayer Code: IPOBA
Page	193

(690)

1. Tanier [new cocoyam, tannia, malanga, ocumo, Cuban dasheen, tarrier, taya, yellow yautia, tannie, 

mangaras, tanyah, chou Caraïbe, malanga marron, taye, tayove, Tania, adão, costela-de-adão, tiquisque blanco, 

yautía blanca (GRIN, MARKLE)] 

Araceae

Xanthosoma sagittifolium (L.) Schott

1. Blue ape [badu, black malanga, blue taro, primrose malanga, malanga noir, batata-de-taxola, otó, tiquisque 

morado, yautia (GRIN, MARKLE)]

Xanthosoma violaceum Schott

2. This is a tropical, herbaceous perennial reaching 2 m (6.5 ft), native to tropical South America and the 

Caribbean, but cultivated extensively throughout much of the tropics, particularly the West Indies and West 

Africa. It is related closely to taro and in some areas it is a staple crop. It has a corm or main underground 

stem in the form of a rhizome from which swollen secondary shoots, or cormels, sprout. It is grown mainly 

for these, and for its leaves. The leaves are large and smooth, 30-61 cm (1- 2 ft) long, sagittate and erect, 

borne on long, ribbed petioles radiating from the "mother" or large corm. The top of the corm may be at or 

above ground level. The interior has an extremely crisp texture and can vary in color from cream, yellow or 

pink. The corms are highly nutritious and are often milled into flour, as the starch they contain is extremely 

digestible and hypo-allergenic due its tiny particle size. The young leaves of some varieties are valued as a 

vegetable. Some varieties are planted as ornamentals have spectacular, varigated foliage (MANSFELD, 

MARKLE, WIKIPEDIA, PURDUE, TOP TROPICALS).

3. Crop data

a. Season, planting to harvest: 6 to 12 months (MARKLE).

b. Cultivation: Propagation is by planting small cormels or by cutting the top off of the "mother" corm 

with some of the petioles still remaining. Tanier requires an extremely long growing season for corm 

production. The growth cycle lasts from nine to 11 months: during the first six months the corms and 

leaves develop; in the last four months, the foliage remains stable and, when it begins to dry, the plants 

are ready for the cormels to be harvested. It is typically planted on mounds, and weed control must be 

carefully practiced until the plants are large. In nature Tanier is a rainforest plant, although it is grown 

in full sun for commercial cultivations. It requires moist, well drained soils and does not tolerate 

waterlogging. For optimal growth, the mean temperature must exceed 20 °C (68 °F). Harvest is done 

by hand (MARKLE, MANSFELD, PURDUE).

c. Availablity in the marketplace: Mainly found in areas where it is grown, but available in the U.S. in 

some specialty markets, particularly in areas with a large proportion of immigrants from West Africa, 

the West Indies, and the Caribbean. 

d. Preparation for cooking: The large corm and smaller cormels are peeled, cooked, and eaten as a 

vegetable. They have an earthy, nutty flavor and eaten grilled, fried, or pureed. In addition they are 

commonly dried and milled into flour for cookies, breads, and cakes. The leaves and petioles, when 

young and unfurled, are boiled as a leaf vegetable in soups and stews (MANSFELD, MARKLE, 

WIKIPEDIA). 

e. Nutritional aspects: High in carbohydrates and similar in nutrition to a potato (PURDUE).

f. Medicinal aspects: Used in various folk remedies (MANSFELD).

g. Crop Photos:

4. Production in U.S.: Minimal production; primarily Puerto Rico and the Virgin Islands (MARKLE).

5. Other production regions: Worldwide production in 2008 was 443,543 tonnes (488,922 tons). Top 

producing countries were Cuba (240,000 tonnes/264,554 tons), Venezuela (83,996 tonnes/92,589 tons), and El 

Salvador (52,000 tonnes/57,320 tons). Tanier is also cultivated in the West Indies and Africa (FAOSTAT, 

MANSFELD, WIKIPEDIA).

6. Use: Root vegetable, leaf vegetable, animal feed, flour/starch, medicinal (MANSFELD, WIKIPEDIA, 

TOP TROPICALS).

7. Part(s) of plant consumed: Corms and leaves

8. Portion analyzed/sampled: Corms and leaves
Page	194

9. Classifications: 

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and 1D); Leaves of root and 

tuber vegetables for X. sagittifolium only.

c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VL 0504, Tannia leaves; 

Group 016, Root and tuber vegetables, VR 0504, Tannia

d. EPA Crop Definition: None

10.References: GRIN, MANSFELD, MARKLE, WIKIPEDIA, PURDUE, TOP TROPICALS, FAOSTAT

11.Production Map: EPA Crop Production Regions 3, 6, 8 and 13.

12.Plant Codes:

a. Bayer Code: XATSA (X. sagittifolium)
Page	195

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1. Taro [dasheen, kalo, taro de chine, Chinese potato, malanga, sato imo, poi, luau, see coo, wetland taro, old 

cocoyam, eddoe, eddo, upland taro, yu tau, woo chai, gabi, elephants’ ear, cocoyam, yu, madumbe, colocasie, 

arum, daun keladi, inhame, inhame-branco, inhame-da-África, inhame-da-costa, taioba-de-São-Tomé, alcocaz, 

colocasia, tayoba (GRIN, MARKLE)]

Araceae

Colocasia esculenta (L.) Schott (syn: Arum esculentum L., Caladium esculentum (L.) Vent., Colocasia 

antiquorum Schott, Colocasia antiquorum var. esculenta (L.) Schott, Colocasia antiquorum var. 

euchlora (K. Koch & Sello) Schott ex Engl.)

2. A perennial herbaceous plant (grown as annual) reaching up to 2 m (6.5 ft) tall and grown throughout the 

tropics and subtropics. The edible corm is a vital staple crop for up to 100 million people worldwide, and is 

particularly important in China, India, and much of the South Pacific. It may be one of the oldest cultivated 

plants known. When Captain Cook first visited the Hawaiian Islands there were over 300 varieties in 

cultivation there alone. The leaves are very large, up to 85 cm (33.4 in) long by 85 cm (33.4 in) wide, and 

cordate-elongate with rounded lobes at base, entire, thick, glabrous and with 3 main veins. Inflorescence is a 

large spadic typical of the family. The corm, which is the main commercial commodity, may reach up to 4 kg 

(8.8 lb) and is cylindrical or spherical, up to 30 x 15 cm (11.8 x 6 in). Although a valuable food crop, the 

entire plant is inedible before cooking, as it contains calcium oxalate crystals which are both toxic and 

irritating to the mouth and cause an acrid taste when raw. Cooking destroys both the crystals and any enzyme 

inhibitors the plant may contain, render it it both edible and nutritious. There are two groups of taro cultivars. 

The Dasheen group, which produces one large “mother” corm and many smaller cormels which can be 

harvested for food over time without destroying the plant contains very little calcium oxalate, but is not 

suitable for poi and requires a more moist environment and warmer temperatures. The Eddoe group produces 

many large cormels and is the common type grown in Africa. In addition to its value as a root vegetable, the 

young taro leaves and leaf stalks are also much consumed and are a nutritious leafy vegetable after cooking 

(MARKLE, MANSFELD, GRUBBEN 2004, WIKIPEDIA, PROTA, MOBOT, HU 2002, SCHNEIDER 

2001).

3. Crop data:

a. Season, planting to harvest: About 7 to 18 months (13 months normal). Harvested when tops are 

dried. Upland taro about 8-9 months (MARKLE).

b. Cultivation: The wide range of cultivars allows for taro to be grown under almost any conditions 

given a long enough growing seasons. Some types are drought resistant, while others are adapted to 

growing in flooded field. Taro is typically shade tolerant and is often intercropped with cocoa, coffee, 

coconut, sugarcane, or even maize. In general, the crop does best in areas where annual rainfall exceeds 

200 cm (78.7 in) and temperatures are in the 21–27 °C (69.8-80.6 °F) range. Eddoe types prefer welldrained loamy soils, and dasheen types grow best where the soil is heavy and has high moisture-holding 

capacity. A pH of 5.5–6.5 is optimal. Some cultivars tolerate high soil salinity. Flooded taro requires 

greater quantities of fertilizer for maximum yields than upland taro. Potash is particularly important and 

the crop also has a relatively high calcium requirement. In situations with abundant water availability, 

closer spacing is advised; also when taro is intercropped it can be planted closer. Propagation is usually 

through corms or cormels. In Hawaii the cut stem portion with petiole attached called huli or set are 

obtained at harvest (PROTA, GRUBBEN 2004, MARKLE).

c. Availability in the marketplace: Available worldwide in various forms including fresh, frozen, or 

otherwise preserved.

d. Preparation for cooking: It is very important to thoroughly cook all parts of the plan before eating. 

Care should be taken when handling the raw corms particularly, and gloves are recommended as the 

calcium oxalate is an irritant to skin. Taro may be cooked in a variety of ways including boiling, 

roasting, frying, or steaming. In many places it is used much like the potato or any other root vegetable. 

It may be ground into flour, extracted for its starch (the starch is highly digestible and ideal for baby 

formula), made in to chips, and, most famously, fermented into poi. Taro is used in meat dishes, fish 

dishes, soups, stews, beverages, puddings, and cereal. The young leaves and leaf stalks are steamed, 

boiled, or stir-fried and used much like Swiss chard (GRUBBEN 2004, PROTA, SCHNEIDER 2001, 

WIKIPEDIA, MOBOT).
Page	196

e. Nutritional aspects: Taro is high in protein, calcium, vitamins A and C, and phosphorus. It also 

contains a small amount of fat (MOBOT).

f. Medicinal aspects: No data

g. Crop Photos:

4. Production in U.S.: 1,950 tonnes in 2008, almost exclusively in Hawaii, Guam, and Florida (MARKLE, 

FAOSTAT).

5. Other production regions: World production of taro in 2008 was 11,780,470 tonnes. Top producting 

countries were Nigeria (5,387,000 tonnes), Ghana (1,688,330), China (1,638,592) and Camaroon (1,200,000 

tonnes). 

6. Use: Cooked root vegetable, cooked leafy vegetable, animal fodder/feed, beverage, flour/starch, and 

ornamental (MARKLE, GRUBBEN 2004, MOBOT, WIKIPEDIA).

7. Part(s) of plant consumed: Corms and young leaves.

8. Portion analyzed/sampled: Corm and foliage.

9. Classifications: 

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and 1D); Leaves of roots and 

tuber vegetables (2).

c. Codex Group: 016, Root and tuber vegetables, VR 0505, Taro; Group 013, Leafy vegetables 

(including Brassica leafy vegetables), VL 0505, Taro leaves

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, GRUBBEN 2004, WIKIPEDIA, PROTA, MOBOT, HU 

2002, SCHNEIDER 2001.

11.Production Map: EPA Crop Production Regions 2, 3, 4, 6, 8 and 13

12.Plant Codes:

a. Bayer Code: CXSES
Page	197

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1. Ulluco [ulluco, papalisa, olluco, melloco, ulluca, ullugue, ruba, melloco, papa lisa, uljuku 

(GRIN)]

Basellaceae

Ullucus tuberosus Caldas (syn: Basella tuberosa (Caldas) Kunth, Melloca peruviana Moq., 

Melloca tuberosa (Caldas) Lindl., Ullucus kunthii Moq.)

2. An erect, compact perennial herb to 50 cm (19.7 in) in height, native to the Andean mountains 

and known only in cultivation. Ullucu is grown primarily for its nutritious tubers. The leaves are 

alternate, heart-shaped, and borne on long petioles. Flowers are small and yellow, arising from the 

leaf-axils. The tubers are up to 8 cm (3.1 in) long, spherical to cylindrical, and may range in color 

from white, yellow, light green, pink and orange to purple. They have a crisp texture and a sweet 

flavor, like jicama, which remains after cooking. The leaves are also edible and may be used like 

spinach. Although this crop has been neglected in recent years it is beginning to attract interest as 

a traditional crop and is becoming more popular (MARKLE, MANSFELD, PURDUE, 

WIKIPEDIA, PLANTS FOR A FUTURE, WIKIPEDIA).

3. Crop data

a. Season, planting to harvest: As short as 5 months, but up to 8 months depending on 

elevation (MARKLE).

b. Cultivation: Typically grown as an annual and propagated by tubers. Similar in culture 

to potato and other Andean root crops. Ullucu requires full sun and moist light to medium 

(loamy) soils, but can tolerate drought and will grown in nutrient-poor areas. It is frosttolerant but susceptible to viral infections (MARKLE, MANSFELD, PLANTS FOR A 

FUTURE, PURDUE).

c. Availability in the marketplace: Mainly found in markets in the Andes, although also can 

be purchased in areas with large immagrant populations from those countries. 

d. Preparation for cooking: Ullucu is an important table vegetable in many traditional 

Andean cultures. Although it cannot be baked, due to its high water content, it can be used 

in other ways much like a potato. It is often boiled or fried. By alternating freezing and 

drying a traditional dish called “chuno” is made. It can also be sliced thin and pickled for 

use in condiments. The tuber can also be used fresh in salads or dried. The tuber stores well 

and can be kept for up to 12 months in a cool location. The leaves are mucilaginous and can 

be used fresh or cooked, like spinach (PLANTS FOR A FUTURE, WIKIPEDIA, 

PURDUE). 

e. Nutritional aspects: The leaves are high in protein. The tuber is also rich in protein and 

contains high amounts of vitamin C, calcium, and carotene (WIKIPEDIA, PLANTS FOR A 

FUTURE).

f. Medicinal aspects: No data

g. Crop Photos:

4. Production in U.S.: No data.

5. Other production regions: The Andes mountains, particularly Columbian, Peru, Bolivia and 

Argentina (MARKLE, MANSFELD).

6. Use: Root vegetable, salad green, potherb, condiment (PURDUE, WIKIPEDIA, PLANTS 

FOR A FUTURE)

7. Part(s) of plant consumed: Tuber and leaves

8. Portion analyzed/sampled: Tuber and leaves

9. Classifications: 

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: 016, Root and tuber vegetables, VR 0599, Ullucus

d. EPA Crop Definition: None
Page	198

10.References: GRIN, MARKLE, MANSFELD, PURDUE, WIKIPEDIA, PLANTS FOR A 

FUTURE, WIKIPEDIA

11.Production Map: No entry

12.Plant Codes:

a. Bayer Code: ULLTU
Page	199

1. Velvet plant [Okinawa spinach, red groundsel (WIKIPEDIA, HU 2002)]

Asteraceae

Gynura bicolor (Roxb. ex Willd.) DC.

2. An erect, perennial herb, up to 1.5 m (4.9 ft) in height, native to eastern and south eastern Asia. 

Stems fleshy, slightly woody at base, much branched, leafy throughout. Leaves obovate to 

oblanceolate, margins lobed and irregularly dentate, 5-10 cm (1.9-3.9 in) long, may be green on 

the top but purple on the underside, glabrous to sparsely pubescent. Flower heads in corymbs, to 2 

cm (0.8 in) long, with orange to yellow florets. The highly succulent leaves and young shoots are 

eaten as a vegetable in China, Japan, and Taiwan particularly. The roots are also eaten in China, 

and it is grown as an ornamental in Japanese gardens (MANSFELD, HU 2002, WIKIPEDIA, 

EFLORAS, LARKCOM).

3. Crop Data:

a. Season: Young shoots and leaves collected in spring (HU 2002).

b. Cultivation: Propagated by cuttings. Frost-tender (LARKCOM).

c. Availablity in the marketplace: Mainly available where it is grown or can be collected 

from the wild. 

d. Preparation for cooking: The leaves and young shoots are used cooked as a potherb or 

stand-alone vegetable. The roots are cooked with sliced pork in China (LARKCOM, HU 

2002).

e. Nutritional aspects: No data.

f. Medicinal aspects: Some medicinal use in Asia (MANSFELD).

g. Crop Photos:

4. Production in U.S.: No data. 

5. Other production regions: Japan, China, Taiwan, and northwestern India (MANSFELD).

6. Use: Cooked leafy vegetable, root vegetable, medicinal, ornamental. 

7. Part(s) of plant consumed: Leaves and young shoots; roots

8. Portion analyzed/sampled: Leaves and young shoots; roots

9. Classifications:

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, HU 2002, WIKIPEDIA, EFLORAS, LARKCOM

11. Production Map: No entry

12. Plant Codes:

a. Bayer Code: GYUBI
Page	200

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1. Yam

Dioscoreaceae

Dioscorea spp.

1. Greater yam [wateryam, winged yam, uhi, ten months yam, pei tsao, Lisbon yam, bak chiu, 

agua yam, Guyana arrowroot, white yam, name-de-agu, ubi yam, Guyana arrowroot, grande 

igname, igname ailée, igname de Chine, geflügelter Yam, wasser Yamswurzel, inhame, ñame 

blanco, ñame de agua, tabena (GRIN, MARKLE)

Dioscorea alata L. (syn: Dioscorea rubella Roxb.)

1. Chinese yam [cinnamon vine, Chinese potato, Japanese yam, nago imo, shan yao, shan yuek, 

shu yu, igname , chinesische Yamswurzel, naga-imo (GRIN, MARKLE)

Dioscorea polystachya Turcz. (syn: Dioscorea batatas Decne., Dioscorea decaisneana

Carrière, Dioscorea opposita auct.)

1. Lesser yam [gado, Asiatic yam, spiny yam, Chinese yam, potato yam, gan shu, igname des 

blancs, chinesischer Yam, inhame-de-São, inhame, batata de China (GRIN, MARKLE)]

Dioscorea esculenta (Lour.) Burkill (syn: Dioscorea aculeata L., Dioscorea fasciculata

Roxb., Dioscorea sativa auct., Oncus esculentus Lour.)

1. White yam [white Guinea yam, Guinea yam, eboe yam, igname blanc, igname de Guinée, 

Guinea Yamswurzel, weißer Guinea Yam, ñame blanco, ñame guineo blanco (GRIN, MARKLE)]

Dioscorea rotundata Poir.

1. Mapuey [cush cush, cushcush yam, aja, yampi, maona, napi, cara doce, yampee, cush-cush 

yam, couche-couche, cousse-couche, Kusch-kusch, Kuschkusch-Yamswurzel, cará-doce, inhame, 

name, ñame de la India, tabena, sacha papa (GRIN, MARKLE)]

Dioscorea trifida L.f.

1. Yellow yam [yellow Guinea yam, twelve months yam, Lagos yam, attoto yam, gelbe 

Yamswurzel, cará-do-Pará (GRIN, MARKLE)]

Dioscorea cayenensis Lam. (syn: Dioscorea occidentalis R. Knuth)

2. Perennial herbaceous plants with long trailing vines reaching 3- 9.1 m (10-30 ft), grown 

throughout the tropics as a staple food. There are many species of yam that are grown for food, 

and they are highly variable in shape, size, color, and flavor. Typically, they have cordate to 

sagittate leaves which are bright green, smooth, and shiny, with climbin tendrils. It is grown 

primarily for the edible underground tubers which vary in size and shape averaging 1.4-3.6 kg (3-8 

lb), but some tubers have been found weighing up to 70 kg (154 lb). They may be white, purple, 

red, or orange and may vary in taste from sweet to starchy to bitter. Depending on the species, 

from one to several tubers are produced per plant. The tubers develop deep in the ground and are 

difficult to dig. Yams are extremely nutritious and in some parts of the world are a primary food 

source. In the U.S. yams and sweet potatoes are often confused with one another, and the moist 

varieties of sweet potato are often marketed as yams. However, true yams are grown almost 

exclusively in the tropics as they require a much longer and hotter growing season than our 

climate can provide. Although some Dioscorea species do grow wild in the U.S., none of them 

are edible and they are often highly toxic. Almost all specied of yam must be cooked before eaten, 

and handling of raw yams may cause itching and skin irritation. The young leaves and shoots of 

some species of yam are also consumed as a leafy vegetable. The tubers can be stored for up to 

six months without refrigeration, making them extremely valuable in areas with a distinct dry 

season. Yams are so important in some cultures that they are the center of religious and magical 

rituals (MARKLE, MANSFELD, HU 2002, SCHNEIDER 2001, GRUBBEN 2004, 

WIKIPEDIA).
Page	201

3. Crop data

a. Season, planting to harvest: Plant small tubers or portions of tubers or presprout tubers 

before planting. About 10 months. In Florida, tubers are planted in March-April and 

harvested 10-11 months later. Time to first harvest depends on species, the size of the seed 

tuber and if presprouted; normally 6 to 10 months after emergence (MARKLE).

b. Cultivation: Propagation is typically by small tubers or tuber portions. Yams require 

tropical to subtropical conditions and are not tolerant of frost. They require a long growing 

season to produce marketable tubers. Yams are typically grown in regions with welldefined wet and dry seasons. They require, loose, well-drained fertile soil for high yields, 

and do not do well in waterlogged conditions. Performance under dry conditions varies by 

species. Yams require intensive management and high nutrient inputs. They are typically 

grown on trellises or other support systems, and may be intercropped with maize or other 

commodities. The tubers are harvested at the end of the rainy season, once the foliage 

begins to die back. Many yams grow well in forested conditions (RUBATSKY, 

GRUBBEN).

c. Availablity in the marketplace: Extremely common throughout much of the world; 

however in some temperate countries like the U.S. they may be confused with sweet potato.

d. Preparation for cooking: Yams are eaten cooked cooked, with or without the skin, and 

may be boiled, fried, baked, or steamed. They may be added to meat or vegetable dishes, 

eaten whole, dried and pounded into a powder which is used to make a thick, starchy paste, 

mashed, or pureed. Yams are also used as an ingredient in baking and confections, as well 

as being made into chips like potato chips. They are used in curries, soups, and stews. The 

very young and tender leaves are eaten as cooked vegetable (WIKIPEDIA, MANSFELD, 

MARKLE, HU 2002. SCHNEIDER 2001).

e. Nutritional aspects: High vitamin C, dietary fiber, vitamin B6, potassium, and manganese; 

while being low in saturated fat and sodium. They have a relatively low glycemic index 

(WIKIPEDIA).

f. Medicinal aspects: Used in many traditional remedies, particularly in Africa 

(MANSFELD).

g. Crop Photos:

4. Production in U.S.: Production in the U.S. is limited due to climate, but yams are grown in 

Guam, Puerto Rico, the Virgin Islands, and southern Florida (MARKLE). 

5. Other production regions: Worldwide production of yams in 2008 was 53,085,709 tonnes 

(58,516,977 tons). Top producing countries were Nigeria (35,017,000 tonnes/38,599,635 tons), 

Cote de Ivoire (6,932,950 tonnes/7,642,269 tons) and Ghana (4,894,850 tonnes/5,395,648 tons). 

Yams are grown throughout the tropics and sub-tropics including Asia, the South Pacific, the 

Indies, the Caribbean, South and Central America, and Oceania (FAOSTAT, WIKIPEDIA, 

MANSFELD, RUBATSKY).

6. Use: Root vegetable, leaf vegetable, flour, starch, livestock feed, food additive, chips, 

medicinal, religious (MARKLE, MANSFELD, HU 2002).

7. Part(s) of plant consumed: Tubers, sometimes young leaves and shoots.

8. Portion analyzed/sampled: Tubers

9. Classifications: 

a. Authors Class: Root and tuber vegetables and leaves of root and tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables; Leaves of root and 

tuber vegetables (2).

c. Codex Group: 016, Root and tuber vegetables, VR 0600, Yams

d. EPA Crop Definition: Sweet potato (root) = Yam (root)

10. References: GRIN, MARKLE, MANSFELD, HU 2002, SCHNEIDER 2001, GRUBBEN 

2004, WIKIPEDIA, RUBATSKY, FAOSTAT.
Page	202

11. Production Map: EPA Crop Production Region 3, 4, and 13.

12. Plant Codes:

a. Bayer Code: DIUAL (D. alata), DIUBA (D. batatas)
Page	203

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